Holiday Cake For Everyday

Angela’s Holiday Cake For Everyday

(Adapted from Dr. Fuhrman)

My friend Dawn named this cake.   I am a member of Dr. Fuhrman’s online center and found this cake.  I was going to make it “as is” but decided to add a couple of eggs and dress the top with some extra nuts.

The result, a truly gorgeous cake good enough for any special occasion.

Instead of making one big 9 x 9 cake, I used smaller pyrex bowls and ended up with 5 cakes.

Two 6″ cakes ~ Two 4.5″ cakes and One 3.5″ cake:  Perfect sizes to give as gifts.

The batter is red (because of the beets) but the finished cake is brown, as you see in the picture above.  ALL the sweetness comes from natural ingredients.  NO SUGAR, NO OIL.  Unbelievably moist.  Unbelievably good.

I also used the same recipe and instead of making 5 smaller cakes, I made two bread loaves.  You can see them below.  We like to have a couple of slices with our morning coffee.  Add 1/2 of a grapefruit and you have a wonderful nutritious breakfast.

Unbaked holiday cakeSo below is the Beet/Carrot recipe adapted from Dr. Fuhrman.   I didn’t alter it too much, I just added two eggs, about 1/2 cup shredded coconut (optional) and I topped the cake with some pecans which I had added some (scant) maple syrup and molasses to.  I PROMISE you that this will be one of your “go to” cake.  It is very dense, and yes, even heavy (like carrot cake) but so delicious.

I’m going to make a cashew cream sauce (recipe below) for the “frosting”.

Serves: 12-14

Preparation Time: 1 Hour
Holiday Cake
Holiday Cake

Ingredients:
(My additions are in bolded green)

I did not use currants.

2 cups whole wheat pastry flour
3 teaspoons baking soda
1/4 cup date sugar (you could use date paste as well)
1 cup pineapple, blended
1 ripe banana, mashed
1 cup applesauce (no sugar added)
2 eggs (optional)
1 teaspoon vanilla extract
1 cup chopped walnuts
1 – 1/2 cup raw carrots, peeled and shredded
1 cup raw beets, peeled and shredded
1/2 cup shredded coconut (optional)
1 cup currants (optional)
1 cup pecans
4 TBsps. Maple Syrup (premium grade)
1 TBspn. Molasses
.
BUTTERNUT LEMON SAUCE
1 medium butternut squash, peeled and cut in chunks
1/2 cup date sugar (found in health food stores)
1 cup carrot juice
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 teaspoon lemon extract
.
MACADAMIA or Cashew CREAM
1 1/3 cups raw macadamia nuts, unsalted (or cashews)
1 cup soy milk
2/3 cup dates, pitted

Instructions:
Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together (add eggs if you’re using them here) . Stir in the vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and mix. Now add the shredded carrots and beets. Mix well. Spread in a 9″ square nonstick baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

You must be a paid member of Dr. Fuhrman’s website to access his recipes. Some of them, however, can be found online outside of his blog.