Chemistry Cachet | Garden, Bake, DIY, Life

Frozen Fruit Cake with Cherry Raspberry Jam

Servings

6people

Servings

6people

Ingredients

3/4cup coconut flour
1tsp salt
1/4tsp baking soda
1 1/3cup applesauce
1/2cup coconut oil
1/2cup honeycan also use maple syrup
1/2cup peaches, finely diced
1/2cup pineapple, finely diced
1/2cup cherries, finely diced

For the Jam

1cup raspberries
1cup cherries, pitted
1tsp fresh lemon juice
4-5tbsp honeydepending on sweetness of fruit

Instructions

Preheat oven to 375 degrees. Spray a 9×9 cake pan and set aside.
In a medium bowl, mix up the first three ingredients until combined. Next, add in all the other ingredients except for the fruit.
Once that is combined, add in the fruit and stir until just mixed. At this point, the consistency will resemble a dough or mashed potatoes. If it isn’t that firm yet, add in a little more coconut flour. Depending on your fruit, it may need more dry ingredients. I have used up to an entire cup of coconut flour.
Bake for about 20 minutes (this is just to toast the top). When the top is golden brown, take out and allow to cool.
Now, all you have to do is pop it in the freezer and serve with an ice cream scoop! I always let it sit on the counter for a few minutes to soften.
If you don’t want to toast it, you can actually pop it right in the freezer once it’s mixed 🙂
For the Jam***: Add all the ingredients to a small sauce pan. Cook over medium heat, stirring constantly for about 20 minutes. It will be bubbly at this point. Reduce heat to a simmer, and simmer another 20 minutes or so. It will continue to firm up the longer it is on the stove.
Add to a jar and allow to cool before you add the lid. This will last 4 or 5 days!

Recipe Notes

This is my quick fix jam. The honey and natural sugars in the fruit along with the lemon juice create a jam like consistency! You can use store bought or eliminate it if you want. It tastes great either way!