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Cool Juice Energy Fruit Cake


McKirdy uses this recipe to make "energy bars" at W, but it makes a nice fruitcake-style loaf, too.

American/New American
Adapted from a recipe by George McKirdy, executive pastry chef at W Hotel, New York City
Number of Servings
Makes 2 loaves
1/2 cup applejack
1/2 cup chopped dates
1/2 cup chopped dried figs
1/2 cup chopped dried apricots
1 cup chopped golden raisins
1/4 cup packed light brown sugar
1 1/2 tablespoons applesauce
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Pinch of ground nutmeg
Butter, vegetable oil or non-stick cooking spray
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup whole wheat cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
In a heavy saucepan, combine applejack, dates, figs, apricots, raisins, brown sugar, applesauce, cinnamon, allspice, salt and nutmeg and stir well. Set over medium heat and cook, stirring constantly, until the mixture comes to a boil. Boil for 3 minutes and remove from heat. Scrape into a large mixing bowl and set aside to cool.

Preheat oven to 325F. Lightly butter or spray with nonstick cooking spray two 7 1/2-inch-by 3 1/2-inch loaf pans. Sprinkle pecans, walnuts, flour, baking powder and baking soda over cooled fruit mixture. Fold in until well combined. Divide dough in half; place each half into one of the prepared baking pans. Bake for 1 hour, or until loaves have risen and a toothpick inserted into them comes out clean. Cool on a rack for 5 minutes. Turn out and cool to room temperature. Serve immediately or wrap well with plastic wrap to keep moist.
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