Honey Fruitcake

Nothing says the holiday season like a home made fruitcake. This year, take this tradition up a notch with our Honey Fruitcake Recipe. 

Ingredients

• 1 cup Wai Meli Raw Honey (Christmas Berry Blossom is perfect)
• 1/3 cup Vegetable Oil
• 1 tbsp. Lemon Juice
• 1/2 tsp. vanilla extract
• 1/2 tsp. Rum Extract
• 1/2 tsp. Almond Extract
• 2 oz. Full Pulp Orange Juice
• 2 Eggs
• 2 cups All-Purpose Flour
• 1/4 cup Sugar
• 3/4 cup (packed) Mixed Dried Fruit (roughly chopped)
• 1 Orange Peel (grated)
• 1 Lemon Peel (grated)
• 1/3 cup Apricot Preserves
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 1/2 cup Slivered Almonds or Crushed Walnuts (if desired)

Instructions

1. Using a stand mixer equipped with a whisk, beat eggs on medium speed before reducing to low then drizzle in honey, oil, extracts, orange and lemon peels and juices, sugar, preserves and salt.
2. Sift together baking soda and flour.
3. Add the flour mixture to the mixing bowl and then fold in the dried fruit.
4. Pour mixture into a greased loaf pan and top with the slivered almonds/crushed walnuts (if desired).
5. Bake on the middle shelf convection oven for approximately 45 minutes at 325 degrees (until center is just firm).
6. Cool on a Wire Rack.