Ingredients
Candied fruit
2 organic oranges
1 organic lemon
2 cups (200 g) fresh and organic cranberries
1 cup (225 g) raw unrefined cane sugar
2 cups water
Chai Spiced Fruit Cake
2 cups (250 g) whole spelt flour
1 tsp. (10 ml) baking soda
1/2 tsp. (5ml) baking powder
1 tsp. (10 ml) ground cinnamon
1/2 tsp. (5 ml) ground cardamom
1/4 tsp. (1 ml) ground ginger
1/8 tsp. (0.5 ml) ground cloves
1/2 tsp. (5 ml) sea salt
3/4 cup (180 ml) apple sauce, no sugar added
3/4 cup (180 ml) raw unrefined cane sugar
1/2 cup (120 ml) melted coconut oil
1/2 cup (120 ml) almond milk (or milk of your choice), at room temperature
2/3 cup (115 g) dried fruit of your choice (figs, apricots, blackcurrants, blueberries, etc.), coarsely chopped
Orange Vanilla Cashew Icing
1/2 cup (125 ml) cashew nuts, soaked at least 3-4 hours and rinsed
1/3 cup (80 ml) freshly squeezed orange juice
Zest of one orange
The seeds from a vanilla bean
2 tbsp. (30 ml) maple syrup
Cooking time 1h Portions 8 portions
The holiday season just wouldn’t be complete without the traditional fruitcake. Despite that, fruitcake doesn’t exactly have the best reputation! I’ve come up with a new version, reinvented with a healthy twist that’s sure to reconcile you with our traditional Christmas dessert. This recipe contains no eggs, dairy products, white sugar or refined flour. It’s made with whole spelt flour, an alternative that’s more nutritious and easier to digest than white flour. Moist, chock-full of dried and candied fruit and a fragrant blend of chai spices, this cake is a real crowd-pleaser! Although the cashew orange vanilla icing is optional, it adds a hint of sunshine and a delightful flavour contrast – the perfect complement!
Make it and share in the holiday season, or any time of year!
Ingredients
Candied fruit
2 organic oranges
1 organic lemon
2 cups (200 g) fresh and organic cranberries
1 cup (225 g) raw unrefined cane sugar
2 cups water
Chai Spiced Fruit Cake
2 cups (250 g) whole spelt flour
1 tsp. (10 ml) baking soda
1/2 tsp. (5ml) baking powder
1 tsp. (10 ml) ground cinnamon
1/2 tsp. (5 ml) ground cardamom
1/4 tsp. (1 ml) ground ginger
1/8 tsp. (0.5 ml) ground cloves
1/2 tsp. (5 ml) sea salt
3/4 cup (180 ml) apple sauce, no sugar added
3/4 cup (180 ml) raw unrefined cane sugar
1/2 cup (120 ml) melted coconut oil
1/2 cup (120 ml) almond milk (or milk of your choice), at room temperature
2/3 cup (115 g) dried fruit of your choice (figs, apricots, blackcurrants, blueberries, etc.), coarsely chopped
Orange Vanilla Cashew Icing
1/2 cup (125 ml) cashew nuts, soaked at least 3-4 hours and rinsed
1/3 cup (80 ml) freshly squeezed orange juice
Zest of one orange
The seeds from a vanilla bean
2 tbsp. (30 ml) maple syrup
Print ShareSteps
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Prepare the candied fruit.
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Wash the citrus fruit thoroughly with a small brush. Slice off the ends and remove the peel. Set aside the flesh of the fruit: a portion will be used to make the icing and the rest can be used for something else. Slice the peel into thin strips.
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Place the peel in a pot of water, bring to a boil, and then drain. Repeat. This step removes the bitter flavour of the peel.
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Bring the water and sugar to a boil in a large, heavy-bottomed saucepan. Once the sugar has dissolved completely, add the blanched citrus peels and fresh cranberries. Simmer on low for 30 to 40 minutes, until the liquid has reduced to a thick syrup.
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With a slotted spoon, remove the fruit from the pan and place it on a rack or parchment paper to drain off excess syrup. Let cool completely. Once cooled, chop coarsely.
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Put the candied fruit aside. They will be added into the cake at a later stage.
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Prepare the cake.
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Preheat oven to 375° F (175° C). Line a 24 x 14 cm (9.5 x 5.5 in.) rectangular pan with parchment paper, letting the paper hang over slightly on each side.
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In a bowl, combine the flour, baking soda, baking powder, spices and salt.
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In a separate bowl, combine the apple sauce, sugar, melted coconut oil and milk.
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Add the dry ingredients to the wet ingredients and mix with a wooden spoon until the batter is smooth. Add the candied fruit and the coarsely chopped dried fruit. Stir once or twice just to mix.
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Pour the batter into the pan and bake for 40 to 60 minutes, until a toothpick inserted into the centre comes out clean.
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Remove the cake from the pan using the strips of parchment paper and let cool completely on a rack.
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Prepare the icing for the cake.
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Combine all ingredients and mix with a high speed blender or electric mixer, until smooth. Adjust to your liking by adding more orange juice or maple syrup. Ice the cooled cake and garnish with orange peel, if desired.
Thanks to our collaborator
The Green Life
Sophie Bourdon is a holistic nutritionist, photographer and food stylist. She is the founder of The Green Life, a bilingual food blog that focuses on natural, plant-based seasonal recipes. The Green Life inspires thousands of readers interested in healthy eating to cook with whole foods and make enlightened choices that will connect them with their energy and vitality.
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In this recipe
Organic Fresh Whole Cranberries
Available from late September to late December, fresh whole cranberries are not strictly limited to being used in sauces or alongside poultry. You can also try them in a smoothie, or dip them in chocolate.
Read more Where to buy