Himalayan Tartary Buckwheat Fruitcake

This festive buckwheat fruitcake puts a brighter spin on a classic holiday dessert. Dried mango, figs, apricots, currants, cherries, pecans, and walnuts come together with warm spices and Himalayan Tartary Buckwheat Flour for a rich loaf with plenty of texture and naturally sweet flavor.

For anyone interested in baking with buckwheat flour, this recipe is a flavorful way to bring it into a traditional holiday bake. The HTB flour adds a subtle earthy note that complements the dried fruit, nuts, cinnamon, and nutmeg. This buckwheat fruitcake recipe is an easy, festive option for holiday gatherings, gifting, or serving alongside coffee or tea.

Yield: 8 servings

INGREDIENTS

• 1/2 cup rum
• 1/3 cup dried currants
• 1/3 cup chopped dried unsweetened mango
• 1/3 cup chopped dried figs
• 1/3 cup chopped dried apricots
• 1/4 cup brandied cherries, canned or jarred
• 1 teaspoon honey
• 3/4 cup Himalayan Tartary Buckwheat Flour
• 2 tablespoons gluten-free flour; regular white flour can also be used
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar
• 1 1/2 sticks butter, softened
• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts

METHOD

1. Preheat oven to 325°F.
2. In a medium bowl, combine rum, currants, mango, figs, cherries, and honey.
3. Cover with plastic wrap and microwave for 2 minutes, or simmer covered on the stovetop for about 5 minutes.
4. Let dried fruit cool while preparing the rest of the batter.
5. In a medium bowl, whisk together flours, cinnamon, nutmeg, baking soda, and salt. Set aside.
6. In a large bowl, cream coconut sugar and butter together with an electric hand mixer until light and fluffy.
7. Add the egg and beat until well mixed.
8. Fold in dry ingredients and mix well.
9. Add pecans, walnuts, and dried fruit mixture.
10. Scrape batter into a greased 8 1/2" x 4 1/2" loaf pan and smooth the top with a knife.
11. Bake for 1 hour, until slightly risen and a cake tester inserted into the cake comes out clean.
12. Cool completely, remove from pan, and store wrapped at room temperature overnight before serving.

Note: If unable to find brandied cherries, soak cherries from a jar in a little of any type of brandy.