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!
Author: Levana Kirschenbaum
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
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
Preheat oven to 350 °F.
Finely grind the ginger in a food processor.
Add the citrus and pulse until finely ground but not mushy.
Set the mixture aside.
In the same food processor bowl, cream the oil, rum, sugar and eggs.
Mix the flour with the baking soda and salt in a bowl.
Add the flour mixture alternatively with the juice, pulsing only until well combined.
Add the reserved citrus mixture, the banana and raisins, and pulse just until combined.
Pour the batter into a greased 10 inch tube pan.
Bake 1 hour or until a knife inserted in the center comes out clean.