CAUTION: Avoid lupin if you have a peanut allergy
- 1 1/2 cups fresh orange juice
- 1 1/2 cups chopped candied orange peel
- 1 cup chopped dried cranberries
- 1 cup chopped dried apricots
- 1 cup chopped dried pineapple
- 3/4 cup currants
- 1 cup whomeal flour (or gluten free flour)
- 1 cup lupin flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar (or equivalent in stevia powder or splenda for baking)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 large egg whites, divided
- 3 glacéed red cherries, cut in half, for garnish
- 8 pecan halves, for garnish
1. Preheat oven to 275°F. Spray 2 loaf pans with oil and dust with flour..
2. Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, cranberries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup of wheat flour until well coated. Set aside.
3. Whisk the remaining 1/2 cup wheat, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
4. Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy for 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
5. Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.
6. Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.