1 ½ cups toasted walnuts or slivered
almonds or hazelnuts
1 cup pitted dates
½ cup dried figs
1 1/2 cups dried fruit (any combination of
apricots, raisins, cherries or blueberries)
2 cups gluten-free flour (King Arthur is
best) or all-purpose flour
2 teaspoons baking powder
Pinch of salt
2 teaspoons cinnamon
¾ cup water
¼ cup orange juice
2 large eggs
1 cup maple syrup
1/3 cup avocado oil
Preheat the oven to 350°F.
If using a Bundt pan, grease the cake pan with spray. If using a square brownie pan, line with parchment paper and spray.
Roughly chop the nuts and dried fruits and set aside.
In a large bowl, whisk the flour, baking powder, salt, cinnamon, then set aside.
In a bowl, combine the water, orange juice, eggs, maple syrup and oil. Pour into the flour mixture and combine using a rubber spatula.
Gently fold in the nuts and fruits. Do not overmix as this causes the cake to become dense.
Bake for 50 to 60 minutes
Cool completely before serving.
This cake freezes well when wrapped tightly with a layer of plastic wrap and a layer of foil.
2 cups confectioner’s sugar
2 tablespoons orange blossom water
A few drops of your favorite food coloring, optional
Mix together and drizzle over the cake.
This fruitcake is a wonderful way to incorporate the dried fruit and nuts that are often eaten at Tu B’Shevat.