Berries are high in antioxidants protecting your body against inflammation and free radicals (molecules that can damage cells and organs.) They are high in fiber, contributing to that full feeling for the weight conscious. Berries may have beneficial effects on the brain that may prevent age-related memory loss. Eat berries and boost heart health, help weight control, fight cancer. improve brain power, and fight urinary tract infections.
Ingredients
- 1 1/2 cups organic gluten free flour (Namaste)
- 1/4 cup organic tapioca flour (Anthony’s. Anthonys.com or Amazon)
- 1/4 cup potato starch flour (Anthony’s. Anthonys.com or Amazon)
- 3/4 tsp. xantham gum
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. Simply Organic cinnamon
- 2 Tbs. lemon juice
- 4 eggs
- 1 cup vegan butter (Nutiva. Thrive Market or Amazon)
- 1 cup no sugar preserves (I used St. Dalfour 100% fruit apricot preserves from Vitacost or Amazon)
- 1 large organic apple
- 1 large organic pear
- 3/4 cup each: dried organic cranberries, cherries, blueberries (I used Eden apple juice sweetened)
- 3/4 cup diced organic apricots
- 3/4 cup each: chopped raw organic walnuts and almonds
- 1 teaspoon Simply Organic orange flavor
Directions
- Combine all the dry ingredients in a separate bowl. Set aside.
- Chop the apple and pear into small chunks. Drizzle 2 Tbs. lemon juice on them coating the fruit.
- Set the chopped fruit aside.
- In a large bowl, with a mixer, combine the 4 eggs, preserves, and vegan butter and orange flavor until smooth.
- Mix in the dry ingredients into the egg mixture until well incorporated.
- Add all the fruit, fresh and dried and chopped nuts. Mix well.
- Pour into a greased, floured bunt pan.
- Bake at 350 degrees for 45-50 min.
Optional Glaze
- 4 oz. Kite Hill sour cream
- 1 Tbs. agave syrup
Whip up and drizzle over top. Crushed almonds or raw coconut macaroons can be sprinkled on top of the cake
here.