1 cup honey
4 eggs
1 cup whole wheat pastry flour*
2 teaspoons vanilla extract
1/2 teaspoon salt
12 ounces chopped pecans**
12 ounces dried pineapple slices, finely chopped
12 ounces dried pitted dates, finely chopped**
1. In a large bowl, combine the honey, eggs, flour, vanilla, and salt, stirring until well-mixed.
2. Add the nuts and dried fruit, and stir well.
3. Grease small loaf pans -- either four 3x5-inch pans or six mini loaf pans (1.5x4.5-inch).
4. Pack fruit cake batter tightly into the greased pans and bake at 325 degrees for 45-55 minutes or until the cake tests done (clean toothpick or fork in center). Edges will be browned.
5. Remove cake from pans and allow to cool on a wire rack. Slice thinly.
Fruit cake can be frozen (I wrap in wax paper and then in foil for freezing).
*May substitute regular whole wheat flour.
**I used a food processor to chop the pecans and dates, which worked well and was very fast. I did try chopping the pineapple slices in there also, but it balled up and didn't get quite as fine as I had planned. I think the pineapple would be best chopped by hand. :)
This is a really yummy and healthy fruit cake! Try this recipe with different fruit and nut combinations, (walnuts, cranberries, blueberries, raisins, etc.).
