Baking with Whole Wheat: Fruit Cake

When I say "fruit cake," most people cringe, picturing one of those indelible, brick-like loaves given out at Christmastime. This recipe is not for that kind of fruit cake. It's more like an incredibly delicious coffee cake with lots of fruit mixed in.

When I got this recipe, it called for all white flour. I've switched it to 100% whole wheat flour, and we can hardly tell the difference.

Ingredients:
1 cup sugar
1 stick butter
1 teaspoon vanilla
3 eggs
1 teaspoon baking powder
1 cup whole wheat flour
fruit (As much as you want, whatever kinds you want. Tart fruits work very well. I recommend at least 1 cup fruit, and as much as 2 cups. Adjust baking time accordingly.)

Directions:
Cream together sugar and butter until smooth.
Add vanilla and eggs and blend.
Add baking powder and flour. Mix just enough to combine all ingredients.
Fold in fruit.
Put batter into a springform pan and bake at 350*F for about 35-40 minutes. (It will take longer if you use lots of fruit.) Bake until a toothpick or knife inserted into the center comes out clean.