Orange Pineapple Walnut Fruit Cake
Posted by hsimpsongrossman on December 18, 2016
I haven’t tried a new cake recipe in something like 2 months. In fact, I’ve barely managed to bake anything at all since the beginning of the school year. But how could I ignore a Christmas boiled fruit cake? With Rum?!
So I did the impossible and cleared some time off my Thursday schedule. Thank God it was an easy cake to bake – no mixer required, barely any dishes to wash – the perfect cake for an exhausted mother-teacher-student to deal with.
My plans were nearly trashed due to an unexpected urgent ultrasound I had to take Stubborn Mule to that day (bicycle accident a couple of weeks ago, fluids in his lower abdomen, pains came back earlier this week) and Princess hosting a group of 15 or so 4th graders she counsels for baking a cake (in MY kitchen). But I managed to adapt, split the preparation of this cake to a few stages and live to tell about in my blog.
The cake did pay a minor price for me having to deal with the above mentioned obstacles, as I wasn’t home to check on it after an hour. Princess took it out when she heard the timer go off but by then the cake was a bit overbooked. Don’t get me wrong – it was still a hit. I just think I should have taken it out after 55 minutes and not leave for 70-80 minutes as suggested in the recipe.
I substituted light whole wheat flour for the whole amount of all purpose required. I chose to use dried pineapple as suggested and not candied pineapple. And I couldn’t resist adding 1/4 of a teaspoon of ground cloves to the flour mixture – after all, this is a Christmas cake, isn’t it?
The cake was consumed entirely by Perfect Son and Truly Yours in about a day and a half, as my younger children didn’t like the nuts and Better Half was away skiing. I am planning to make it again for Hanukkah, but this time will hopefully be there to take it out of the oven on time.
Filed under Cakes