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Ingredients:

* 3/4 cup of dried prunes, chopped

* 2 cups of dates, chopped

* 3 cups of raisins

* 1/3 cup of cranberries

* ¾ cup butter

* 1 cup brown sugar (I pulsed it in a food processor to be superfine)

* ¾ cup Agave (or you could use honey or molasses)

* ½ cup strong black coffee (made it with 2 tsp of Nescafe Powder and 1/2 Cup of water)

* 1 tsp of vanilla

* 3 cups of glace cherries (mixed red and green)

* 1/2 cup of toasted almonds (chopped)

* 1/2 cup of walnuts (chopped)

* Zest & juice of 4 clementines

* 1 large sweet lemon’s juice and zest

* 1 tsp of five spice

* 2 tsp cinnamon

* 2 tsp powdered ginger

* 1 tsp cloves

* 2 tsp nutmeg

* 3 tbsp cocoa

* 3 eggs

* 1⅓ cups all purpose flour

* 1 cup ground almonds

* ½ tsp baking powder

* ½ tsp baking soda

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Directions:

1. In a medium bowl stir together the flour, baking soda, baking powder and cocoa powder and set it aside.

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2. In a large saucepan melt the butter over medium heat and add the raisins, dates, prunes, cranberries, brown sugar, vanilla, agave, spices, coffee and the lemon & clementine zest and juice.

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3. Bring to a gentle boil and very slowly simmer for 10 minutes.

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4. Remove from heat and allow to cool for 30-45 minutes.

5. When cool stir in the flour mixture and the eggs.

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6. Add the ground almonds and fold through the boiled mixture. Fold in cherries, almonds and walnuts. Pour into prepared baking pan.

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7. Bake at 300 F (150C) for 1 ½ to 2 hours depending upon the size of your pan. I baked mine for 1 hr 40 min, which kept the center a little more moist. The cake should feel firm to the touch and a wooden toothpick inserted should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

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8. My cake was a bit fragile but you can bake your cake a bit longer if you want it to be firmer.
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Serve and Enjoy!!

Happy Holidays

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