Recipe Directions
1. Soak the raisins, gojis, and pumpkin seeds in the orange juice and top up with warm water just to cover the fruit. Leave for an hour. Do not drain the water.
2. Place the fruit and fluid into a large bowl and add all the other ingredients. Mix well. You might need to add additional sweetener in the form of mesquite/carob.
3. Add some orange juice if the mixture is too dry. Adding the apple cider gives the cake a little boozy flavor! I made this up as I went along so feel free to experiment, as long as you end up with a stiff batter that you can shape into a cake.
4. Place the mixture onto the dehydrator tray lined with teflex.
5. Shape into a cake round with your hands and dry at 145 Fahrenheit for about 1-2 hours until it starts to feel firm on the top.
6. Turn cake over carefully by placing another tray over the top and flipping quickly over. Dry for another hour and then turn down the temperature to 115 Fahrenheit for the remaining hour or two or until the cake is fairly firm to the touch but moist inside.
7. Cool completely. Wrap in grease-proof or parchment paper and then foil.
8. Store in the fridge until Christmas day. Decorate to your heart desire.
Sweetpea's Thoughts
By sweetpea One of the things I always loved about Christmas was having a fruit cake as the center piece of the table.
This year, I decided to make a raw version.
I plan to make a frosting using banana, cashews, and coconut oil to drizzle over the cake like snow!
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Comments
Top voted
Springfairy
Mar 12, 2010
I'm making this for Christmas Eve!!!! I'm thinking about making it with some sort of avocado/cocoa/banana cream but putting this cream in the middle of the cake and cover it (sort of like muffins injected with jam) and then dehydrate. Would that work or would that be too wet?
aililiu
Mar 09, 2010
brilliant, cheers! i always loved fruit cake as well... ill try this out. :) maybe with bits of diced dry apricot? i love that there are no nuts or dates, thanks!
sweetpea
Mar 10, 2010
You're welcome, I don't use alot of nuts in my cuisine.
All
sweetpea
Mar 15, 2010
Springfairy, the cake is quite delicate until it dried out a bit. Once dry, I would use that mixture over the top of the cake.
Springfairy
Mar 12, 2010
I'm making this for Christmas Eve!!!! I'm thinking about making it with some sort of avocado/cocoa/banana cream but putting this cream in the middle of the cake and cover it (sort of like muffins injected with jam) and then dehydrate. Would that work or would that be too wet?
sweetpea
Mar 10, 2010
You're welcome, I don't use alot of nuts in my cuisine.
aililiu
Mar 09, 2010
brilliant, cheers! i always loved fruit cake as well... ill try this out. :) maybe with bits of diced dry apricot? i love that there are no nuts or dates, thanks!
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