Natural Fruit Cake

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An all-natural fruit cake with pecans, dates, and pineapple! Yield: 

4-5 dozen small slices Ingredients: 

1 cup honey
4 eggs
1 cup whole wheat pastry flour*
2 teaspoons vanilla extract
1/2 teaspoon salt
12 ounces chopped pecans**
12 ounces dried pineapple slices, finely chopped
12 ounces dried pitted dates, finely chopped** Instructions: 

1. In a large bowl, combine the honey, eggs, flour, vanilla, and salt, stirring until well-mixed.

2. Add the nuts and dried fruit, and stir well.

3. Grease small loaf pans — either four 3×5-inch pans or six mini loaf pans (1.5×4.5-inch).

4. Pack fruit cake batter tightly into the greased pans and bake at 325 degrees for 45-55 minutes or until the cake tests done (clean toothpick or fork in center). Edges will be browned.

5. Remove cake from pans and allow to cool on a wire rack. Slice thinly.

Fruit cake can be frozen (I wrap in wax paper and then in foil for freezing).

Natural Fruit Cake
Natural Fruit Cake

This recipe is from Tammy’s Recipes.


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