This is a great Dried Fruit Cake packed with fruits and nuts. This recipe makes 3 beautiful braided fruity coffee cakes - delicious any time of the year.
This fruit cake is yummy, packed with great, fruity flavours and crunch from the nuts and spices - and it is much easier to make than you would imagine. I make this cake and my Oatmeal Granola Cookies at the same time because they both use similar fruit mixtures. (two birds.. one stone etc.)
1 package active dry yeast
4 1/2 cups flour
2 tsp baking powder
1 1/4 cup milk or water or fruit juice
1/2 butter or margarine
1/2 cup sugar
1 tsp vanilla extract
1/4 teaspoon sea salt
1 tsp cinnamon
1 tsp allspice
1 tsp ginger
3 cups mixed dried fruit and nuts - such as apricots, figs, dates, raisins, prunes, almonds, walnuts, pistachios, Brazil nuts, pumpkin seeds, sunflower seeds etc.
3 tbsp honey
First, take all the nuts and dried fruit and put them in your food processor. Pulse, on and off, a few times until the fruit and nuts are chopped (not mushy). Remove from processor. Set aside.
Heat the liquid (milk/water/juice) and butter/margarine, sugar and salt together to melt the butter.
Now, in your processor bowl, mix the dry active yeast, baking powder and 3 cups flour.
Add the warm liquid to the dry ingredients and process.
Add the egg, vanilla and spices and process.
Now slowly add the remaining flour, one tablespoon at a time and keep mixing. Let the processor run until the dough no longer sticks to the side of the bowl and is wrapped around the blades. Now you know it's ready.
Place the dough in a clean, large mixing bowl. Punch it down. Cover with cling wrap and set the bowl aside for 2 hours (or in the fridge overnight). You will see the dough rising. After an hour, punch it down and then let it rest again for another full hour.
Cut the dough into three equal pieces. Roll out on a floured surface to a rectangle just a bit longer than the pan or tray you are using and about 30 cm / 14 in. wide. I usually use English Cake pans for this recipe so I get even-sized lovely "loaves". But you can bake these on a cookie tray as well. (I use parchment paper or wax paper to line the pan - so much easier for clean up).
Spread 1/3 of the chopped fruit and nut mixture over 1/2 of the sheet of dough. Roll it up as tightly as you can. The dough is very forgiving so no worries. Now comes the messy part.
With a sharp knife, cut down the middle of this lovely roll you just created. This can get messy as the filling will fall out a bit.
Pinch together one end of the two long pieces of cake and then twist the two sides together like a rope. Again, it will get messy but just keep pushing the fruit back into place. So now you've got a twisted log - right? Place it in the you pan or on your baking sheet. Repeat with the rest of the dough and fruit/nut mixture.
Now you have 3 Fruit Cake logs - almost ready for the oven... but not yet.
Set the cakes aside to rest for 1 hour. They will continue to rise and will look lovely.
Heat the honey a bit and brush it over the top of each loaf.
Now your Dried Fruit Coffee Cakes are ready to go in the oven.
Bake in a preheated oven - 160C, 350F for 25-30 minutes. If you think the top is getting too brown, place a piece of tin foil on top of the cake after about 15 minutes in the oven.
Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.
I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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