No sugar, that is sugar-free, with no added sweeteners, whole wheat fruit cake….a healthy alternative to well, you know, that regular sugar and oil laden cake that tastes good but isn’t very good for you! You are joining me on the quest for healthier eating right? You’ll feel so much better, believe me!
One small disclaimer: I thought this cake was great and could have easily eaten it all, and a very nice guest said it was the best cake she’s eaten in Israel, though she is a macrobiotic cook, so she likes things that are healthy and natural. My children on the other hand did not quite appreciate this version of cake, and I even saw a piece in the garbage. The person who gave me this recipe however is a serious cake baker of the unhealthy kind also, and her children do like it!
Ingredients:
- 1/4 cup each of raisins, dried apricots, dates, prunes, or some combination of some of these, or some of these, those the dates are the sweetest, so I wouldn’t skip those! (I made mine without the prunes)
- 1 1/2 cups whole wheat flour
- 1 envelope of baking power (about 2 1/2 teaspoons)
- 1 tsp cinnamon (I actually forgot this, so if you don’t like cinnamon you can omit it!)
- 3 eggs
- 1/3 cup oil (or for Israelis: 1/2 cup chad paami)
- 1 cup of boiling water
Instructions:
Pour boiling water over chopped dried fruit (I forgot to chop mine and the pieces would have been better smaller) and let sit until fruit is really soft. Combine remaining ingredients, pour fruit together with the water that it sat in, into the batter and mix. Or drain fruit and add a new cup of water. Bake until it’s ready, at the same temperature you usually bake your cakes. Ever seen a cook book that said something like that?
Note: As you can see from the quantity of flour, this makes a fairly small cake, but maybe try it before doubling the ingredients? I made it in a silicone bandit pan, and it only filled up half the depth of the pan, but the results were a cute ring shaped cake, perfect for putting on the table whole!
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