Translations:AY Honors/Baking/Answer Key/69/en

Fruit Nut Cake
Ingredients	Procedure
4 ounces dark raisins 4 ounces mixed dried fruit (dates, cranberries, or raisins) 8 ounces lightly toasted and chopped nuts 1 cup orange juice 1 cup packed brown sugar or maple syrup 1⅔ cups water 4 tablespoons unsweetened applesauce 1/2 teaspoon salt 1/4 tsp ground cinnamon 1/4 tsp cloves 1/4 tsp ginger 1/4 tsp nutmeg 3 cups unsifted whole-wheat pastry flour or all-purpose flour 1 teaspoon baking soda 2 tsps orange or lemon zest 1/2 tsp vanilla extract 1 tsp lemon juice oil to grease the pan Powdered sugar to dust	Soak the dried fruit in orange juice in the refrigerator overnight. Transfer the fruit to a pot containing 1⅔ cups water Add sugar, applesauce, orange zest, and spices. Bring to a boil, simmer for 5 minutes, and turn off the heat Preheat oven to 350°F Add lemon juice and vanilla to the fruit mixture and allow it to cool to room temperature Grease a bundt pan Fold in the flour, baking soda, and nuts Spoon the batter into the bundt pan and bake until a toothpick inserted into the center of the cake comes out clean. This can take anywhere from 40 minutes to an hour. Cool for a few minutes, and then turn it out onto a cooling rack. Dust the cake with powdered sugar.