Einkorn Honey-Sweetened Fruit Cake
Our new Einkorn Honey-Sweetened Fruit Cake is filled with goodness! We’ve added the fruits we love, added just a hint of rum and spice, and we’ve sweetened the bread with honey. Even if you’ve never been a big fan of traditional fruit cakes, we think you’ll love this one. Feel free to change up the fruit with what you have on hand or can find easily. We opted to make this bread nut-free, but you could add up to 1/2 cup of your favorite nut. What’s important is that we got the einkorn batter just right so the fruit will stay evenly distributed throughout the bread (not as easy as you might think) and the cake is light, not dense. Enjoy!
Honey-Sweetened Einkorn Fruit Cake
- 8 tablespoons (113 g) unsalted butter, melted, plus more for greasing the pan
- ½ cup (120 g) buttermilk, kefir, yogurt or milk
- ½ cup (170 g) honey
- 2 large eggs
- 2 tablespoons rum
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 2 cups (240 g) jovial All-Purpose Einkorn Flour or 2½ cups (240 g) jovial Whole Grain Einkorn Flour or 2¾ cups (230 g) jovial Sprouted Einkorn Flour
- 2½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon fine sea salt
- ½ cup (80 g) raisins
- ½ cup (70 g) dried currants
- ½ cup (60 g) dried cherries
- ½ cup (60 g) dried cranberries
- ½ cup (60 g) dried prunes, coarsely chopped
- Zest of 1 small orange
- Preheat the oven to 350°. Grease a 9 x 5-inch loaf pan.
- In a large bowl, whisk together the butter, buttermilk (kefir, yogurt or milk), honey, eggs, rum, and olive oil.
- In a medium bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Fold the flour mixture into the buttermilk mixture until the flour is completely absorbed.
- Fold in the raisins, currants, cherries, cranberries, prunes, and orange zest.
- Pour the batter into the prepared loaf pan.
- Bake the bread for 50 to 55 minutes until a toothpick comes out clean in the center. Let cool in the pan for 10 minutes, then unmold the loaf and let cool on a rack fro 30 minutes before serving.
The cake can be stored in an airtight container for up to 3 days. You may substitute the rum with orange juice at 1:1 ratio.