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20 minute dinner recipes

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Dried Fruit Cake

http://www.eatingwell.com/recipes/dried_fruit_cake.html

From EatingWell:  January/February 1993

A very thin slice of this dark fig and nut cake, redolent of orange zest, cinnamon and nutmeg, is all you need at the end of a meal.

24 slices | Active Time: 30 minutes | Total Time: 1 hour (plus overnight chilling)

Ingredients

Preparation

  1. Preheat oven to 375°F. Coat an 8 1/2-inch springform pan with cooking spray.
  2. Combine wine and 2 tablespoons sugar in a small saucepan. Boil until reduced to 3/4 cup, 15 to 20 minutes. Let cool.
  3. Meanwhile, cover figs with water in a small saucepan. Bring to a simmer and cook until the figs are plump, 15 to 20 minutes. Drain and chop coarsely. Set aside.
  4. Cover raisins with warm water in a small bowl. Let soak for about 5 minutes. Drain, pressing to release excess moisture.
  5. Mix together the figs, raisins, almonds, walnuts, citron, chocolate and honey in a large bowl. Stir together the remaining 1/2 cup sugar, flour, breadcrumbs, orange zest, cinnamon and nutmeg and add to the almond mixture. Gradually stir in oil and the reduced wine. Spoon the batter into the prepared pan and smooth the top.
  6. Bake until the cake is firm to the touch, 40 to 50 minutes. Let cool in the pan on a rack. Cover and let stand overnight to allow to flavor to deepen before serving.

Nutrition

Per serving : 190 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 2 g Protein; 3 g Fiber; 23 mg Sodium; 227 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 other carbohydrate, 1 fat

Tips & Notes