Tropical Dairy-Free Fruit Cake

Tropical Dairy-Free Fruit Cake
Prep time
Cook time
Total time
Another recipe gem from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free! Fruit cakes tend to have a bad reputation, but not this one! I can assure you that this is a cake you will not want to re-gift. It is absolutely delectable!
Serves: 16 servings
  • ½ cup preserved ginger (health food stores), packed
  • 1 large navel orange, quartered, skin and all, seeded
  • 1 lemon, quartered, skin and all, seeded
  • 1 cup oil [do not use vegetable or soy oil for soy-free]
  • ¼ cup dark rum
  • 1½ cups sugar
  • 4 eggs
  • 3 cups all purpose, whole wheat or spelt flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup pineapple juice, or OJ
  • 1 ripe banana, diced small
  • 1 cup golden raisins
  1. Preheat oven to 350 °F.
  2. Finely grind the ginger in a food processor.
  3. Add the citrus and pulse until finely ground but not mushy.
  4. Set the mixture aside.
  5. In the same food processor bowl, cream the oil, rum, sugar and eggs.
  6. Mix the flour with the baking soda and salt in a bowl.
  7. Add the flour mixture alternatively with the juice, pulsing only until well combined.
  8. Add the reserved citrus mixture, the banana and raisins, and pulse just until combined.
  9. Pour the batter into a greased 10 inch tube pan.
  10. Bake 1 hour or until a knife inserted in the center comes out clean.
  11. Unmold and invert to cool.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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