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Orange Fruit cake

October 13, 2010

It smelled like Christmas in my kitchen today which was a bit weird because it was 22 degrees and the water was full of surfers just waiting for the next wave.      Today I made one of those accidental cakes when I decided to use up the last of my pile of oranges.  I had planned on making a simple orange coffee cake but once I get started sometimes I can’t help but make simple a bit more complicated. It’s more fun.   So Christmas fruit cake got stuck in my head and wouldn’t go away.     Yes I am one those freaks of nature that actually likes fruit cake!   So instead of just adding raisins I decided to chop them up finely along with the dates (but any dried fruit will do).   Next the spices….lots of cinnamon and when I think of oranges I just think nutmeg.    For the topping the addition of sesame seeds adds a nice crunch and a bit of healthy olive oil replaces the butter.

The juice of 4 large oranges which should measure to 2 cups

The zest of the oranges which should be 2 tbsp

2 cups of chopped dried fruit (I used raisins and dates)

3 tsp vanilla or 2 tsp almond essence

2 eggs

4 tbsp coconut oil

3 cups whole wheat flour

1 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup splenda

1 cup sugar

2 tsp cinnamon

Topping

1/2 cup oats

1/4 cup brown sugar

1/4 cup sesame seeds

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 tbsp olive oil

After juicing and zesting the oranges, heat the juice up just until beginning to boil and then add dried fruit and zest.  let this mixture sit for 10 min.    In the meantime, combine oil, eggs and vanilla.  Add this to juice slowly whisking constantly so that the eggs don’t scramble. Add the rest of the ingredients and stir just until combined.    Pour into greased (or parchment paper lined) baking pans (muffins, loaf or cake pans).   I made some muffins and put the rest into a square cake pan.

Combine all of the topping ingredients into a bowl and mix well.  Sprinkle this generously over cake batter and bake at 350 until center of cake is cooked through….about 40 min.

 

The Verdict:

Josee delicious!  I don’t usually like orange cakes but the date and raisins put a pop of flavor into it. A bit sweet.

Steve I like the topping. It’s a bit busy with a lot of different flavors going on. It’s very moist.

Alex n/a   (due to the addition of fruit)

Michelle next time dried apricots instead of raisins and 1 tsp of orange essence .  Full of spice which is good and topping can do without the brown sugar.      Very moist cake so now I’m thinking apple juice and dried apples with walnuts……


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4 Comments leave one →
  1. Kelly permalink
    October 14, 2010 7:30 am

    looks yummy but you are a freak of nature if you like fruit cake – you probably like raison pie too, like Dad, yuck!

    • Carol Ann permalink
      October 15, 2010 5:39 pm

      Freak of nature!!! Are you kidding me!!! LOVE,LOVE, LOVE fruit cake.. Me thinks who ever doesn’t like it is a “freak of nature”….and raisin pie is a tad sweet..but loved it as a child… guess my taste puds have matured!!!

      • October 15, 2010 6:24 pm

        maybe it’s a Maritimes thing? Very cool that I see you here especially since I know how much you love to cook!

  2. October 14, 2010 6:38 pm

    You mean minced meat pie?? love it!

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