Holiday Spice Cake

Make ahead tip: Bake and store for up to three days.

Serves 8

Ingredients

1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup dried cherries
1/3 cup brandy
1 orange, juice & zest
1 + 1/4 cup oat flour
1 tbsp flax meal
1 tsp baking soda
3/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp allspice
1/8 tsp nutmeg
1 cup applesauce
1/2 cup maple syrup
1/4 cup sunflower oil
2 tbsp water
1/2 tsp vanilla

Directions

In a small saucepan, combine dried fruit with brandy, orange juice and zest, and heat over medium heat until the raisins are softened and plump and liquids are completely reduced. Dredge plumped fruit with 1/4 cup oat flour and set aside.
Preheat oven to 300F. Grease a 6x2 inch round cake pan, line with parchment paper, and grease again (We like coconut oil for this job).

In a small bowl, mix together the remaining cup of oat flour, flax meal, baking soda, baking powder, warm spices, and salt. Set aside.

In a large bowl, gradually mix together applesauce, maple syrup, sunflower oil, water, and vanilla extract. Using a silicone spatula, gradually mix into flour mixture. Be sure to scrape down the sides.

Fold in floured fruit. Turn batter into prepared pan and spread evenly.

Bake in preheated oven for 35 to 45 minutes or until a toothpick inserted into the center of cake comes out clean.

Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.