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Rich Italian Fruitcake
- 3 cups dried figs or dates
- 1/2 cup white seedless raisins
- 1/3 cup dried cranberries
- 1/3 cup almonds, toasted and finely chopped
- 1/2 cup cocoa powder
- 2 1/2 cups soft wholegrain bread crumbs
- 5 tablespoons olive oil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 4 teaspoons honey
- Oil and dry breadcrumbs for pan
- 4 teaspoons pine nuts
- 1/2 cup walnuts
- Soak figs or dates overnight in hot water.
- The next day, bring them to a gentle boil and lower the heat, simmering
gently until very soft.
- While the figs are cooking, soak the white raisins and dried cranberries
in hot water.
- When softened, drain figs or dates and place in large bowl.
- Drain other fruit, squeeze out excess water and add.
- Add remaining ingredients down to and including honey. Stir well to as smooth
a consistency as possible. As you stir, the figs or dates become like a paste
and you will have a very thick "cake-like" batter.
- Rub a small springform pan or a layer cake pan with olive oil and sprinkle
lightly with dry breadcrumbs, shaking out excess, like you would a flour coating.
- Spoon in the batter and smooth out.
- Cover the surface with pine nuts and walnuts or other nuts of your choice
and press them lightly into the batter.
- Bake at 375 degrees F for 30 to 45 minutes, until firm.
- Allow to cool on a rack for about 15 minutes.
- Carefully run a spatula around the edges of the pan and invert onto a cake
Cake is best served cold.