Adventures in Raw Fooding in the Forever Wild Adirondacks
Friday, December 19, 2008
snowdrop’s blonde fruitcake recipe
i absolutely looove this recipe i hope you do too. it was created for my book 'raw delights' but i just had to share it with my loyal readers. here is the recipe:
snowdrop’s blonde fruitcake recipe
cake Soak 1 hr: ¾ c dates (packed) ½ lemon juiced ½ orange juiced 2 t almond extract pinch sea salt
grind, sift, & set aside in bowl: 1 c almonds 1 c dry coconut shreds ½ c cashews (to make a dark spiced fruitcake add your spices to the dry ground nut sifting) 1 T cinn 1 T cocoa pwd ½ t nutmeg 2 star anise ground 1 t ginger pwd
fruit filling 1 combine in any ratio to equal ¾ cup total your choice of the following dry fruits: raisins, cherries apricots, pineapple, cranberry, currants in similar size cuts soak 1 hr in ¼ c of fruit juice of your choice (or brandy, rum…) in the dehydrator 1 hr
fruit filling 2 1” fresh ginger root sliced & slivered 1 T lemon zest 1 T orange zest 2 T agave
put in bowl in dehydrator 1 hr
candied nuts 1/3 c walnut halves 1/3 c pecan halves 2 T maple syrup ½ t cinnamon pinch sea salt
toss in small bowl put on teflex sheet in dehydrator for 1 hr
lets put it together!
cake: after the hour of soaking, take the ginger bowl & just drain the juices into the dates (set ginger citrus zest aside)…take the date mixture and blend into a smooth puree. pour into the ground nut mixture and stir lightly till combined. set cake batter aside.
fruit & nuts: drain the fruit and put onto cake ‘batter’, also add the ginger citrus zest, …set aside the nicest dozen pecan halves for the garnish and break up the rest of the nuts into the cake batter into small enough pieces. (remember, if the nut pieces are too big… the knife will have trouble slicing the cake neatly… ask me how I know…)
cake: stir the additions lightly till combined then press into your 5-6” cake mold. (Use plastic wrap lining to make sure you can get it back out again.) plate your cake and decorate with icing if desires & pecan halves.
icing: i used ground coconut & lemon zest powder with a little agave and enough water & 1 T coconut oil to make it workable... it's not a recipe that is perfected yet, but it worked well enough for tonite.
we are just getting belted with the next round of snow and it is falling quite heavily (they expect 1-3" per hour at certain points in this storm) then we have another storm due sunday and another on wednesday. so it is now very white outside and will continue to be so for quite a while. good thing i like it :) one of my favorite things about deep fresh snow is how it muffles all the noises except the little birds singing. i picked up some extra birdseed today just for them. tweet tweet!
I am a certified Alissa Cohen Living on Live Foods Chef, Instructor and Teacher in upstate NY. I first discovered Raw Food for its health and weight balancing benefits. My special talent is for recreating dishes that have dazzled me at fine eateries, replicating familiar cooked dishes that will win over taste buds and encourage anyone that eating raw can be really delicious and exciting! If you enjoyed the tasty recipes that will be posted here on this blog, be sure to check out my upcoming book “Raw Delights”, which is due to go to publishing soon. It's release will be announced on the website: www.AdirondackRawFoodConnection.com.
the information contained in this blog is for education only and is not meant to help diagnose, prescribe, or treat illness. it is valuable to seek the advice of an alternative health care professional before making any changes to your existing diet. there, that's said- now go and play with your food!