Sometimes I take my playing with food a drop further than even I myself dare, tinkering endlessly. And this fruit cake is no exception. My family and friends are willing victims as I subject them to constantly evolving batches, asking them to please forget they ever tasted something if it was just way too wacky.
This fruit cake is a perfect example of getting a drop too adventurous.
But here is the unanimous verdict on the last try: It’s fabulous, like having a cocktail in a plate instead of in a glass. This fruit cake will not be passed around like other fruit cakes: It’s for keeps!
- 1/2 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
- 1/4 cup dark rum
- 1 1/2 cups sugar
- 4 eggs
- 3 cups all purpose, whole wheat pastry, or spelt flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 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. Unmold and invert to cool.