Sunchoke Fruit Cake Recipe
Ingredients
>> 1 1/2 cups unbleached, all-purpose flour
>> 2 tsp baking soda
>> 3/4 tsp baking powder
>> 2 tsp ground cinnamon
>> 1/2 tsp ground cloves
>> 1/2 tsp ground ginger
>> 1/4 tsp salt
>> 1/4 tsp nutmeg
>> 1/2 cup brown sugar
>> 1/8 cup sugar
>> 3 eggs
>> 2 teaspoons vanilla
>> 3/4 cup olive oil
>> 1/4 cup barberries
>> 3/4 cup grated sunchokes (about 2 medium sunchokes)
>> 3/4 cup grated carrots
>> 3/4 cup crushed pineapple, drained, reserve 1 tbsp liquid
Instructions
Preheat oven to 350F°.
Grease and flour a 9" x 5” loaf pan.
In a large bowl, whisk together all the dry ingredients and set aside.
In another bowl, whisk together the brown sugar, eggs, vanilla, reserved liquid, and oil until well blended. Using a spatula, add the wet ingredients into the dry ingredients, and mix together just until the ingredients are blended.
Using a spatula, fold in the grated sunchokes, carrots, barberries, and crushed pineapple into the batter until combined.
Pour the batter into the greased loaf pan, and bake about 1 hour, or until a toothpick inserted into the center comes out clean. (It may need an additional 5 to 10 minutes of baking time.)
Allow the loaf to cool in the pan for about 20 minutes, remove and place onto a wire rack to completely cool.
If desired, ice with a cream cheese icing.
Edible Trees and Shrubs in Recipe: Common Barberry, Jerusalem Thorn
Recipe Category: Desserts and Snacks
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