This delicious fruitcake is dairy free, egg free and milk free. It's a traditional fruitcake made with soaked fruits which were actually soaked with citrus juice instead of the regular alcohol used in most fruitcake recipes. This cake is sweetened with maple syrup and tastes great.
INGREDIENTS
1 and 1/4 cups mixed dried fruits (raisins, dates and apricots)
1 tablespoon lemon zest
4 tablespoons (1/4 cup) maple syrup
1/2 cup of unsweetened applesauce
2 teaspoons of vanilla extract
3 cups of all purpose flour
3 and 1/2 teaspoons of baking powder
1 teaspoon of apple cider vinegar
1/4 cup of fresh pomegranates
1/3 cup of orange juice (for soaking dry fruits)
1/4 cup of lemon juice (for soaķing dry fruits)
INSTRUCTIONS
Transfer the dried fruits into a medium bowl and cover the fruits with orange juice and lime juice.
Soak the fruits overnight with the juice.
Preheat the oven to 350° F
Pour the wet soaked fruits with the juice directly into a large mixing bowl.
Add maple syrup, applesauce, vanilla extract, apple cider vinegar and mix until combined.
In a separate large bowl combine the flour, baking powder and salt.
Add the dry ingredients mixture into the wet ingredients and mix until thoroughly combined.
Line a 10 inch cake pan with parchment paper and pour batter into the pan.
Bake it in a preheated oven for 35 minutes or until a toothpick inserted into the middle comes out clean.
Let cool at room temperature before serving.
Note: Put your cake in an airtight container and keep it in a cool dry place. Store cake in the refrigerator after 24 hours to maintain the freshness for the next 2 days.
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