Super-Fruitcake

1/2 Cup Fresh Pomegranate Arils

1/2 Cup Goji Berries

1/2 Cup Dried Mulberries

1/4 Cup Dried Goldenberries

1/4 Cup Chopped Walnuts

1/4 Cup Cacao Nibs

1 1/2 Cups Whole Wheat Pastry Flour

3/4 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Cardamom

1/2 Teaspoon Orange Zest

1/2 Cup Kombucha, Divided

1/3 Cup Coconut Oil, Melted

2/3 Cup Coconut Sugar

2 Tablespoons Molasses

1 (3.5-Ounce) Packet Frozen Acai Puree, Thawed (or Applesauce, in a Pinch)

Confectioner's Sugar, To Serve (Optional)

Preheat your oven to 350 degrees and lightly grease a 6-inch round, 3-inch high cake pan.

In a large bowl, mix together the pomegranate arils, all of the dried superfruits, walnuts and cacao nibs. Add in the flour, baking powder, salt, nutmeg, cardamom, and zest, tossing to coat all of the goodies.

Remove 2 tablespoons of the kombucha and set aside for later. Separately, whisk together the remaining kombucha, coconut oil, coconut sugar, molasses, and acai puree until fairly smooth.

Pour the wet ingredients into the bowl of dry, and stir with a wide spatula just until the batter comes together. A few lumps are fine, especially since it's a fairly coarse mixture to begin with.

Transfer the batter to your prepared pan and smooth out the top. Bake for 40 - 50 minutes, until golden brown all over and a toothpick inserted into the center pulls out mostly clean, with just a few moist crumbs clinging to the sides. Immediately pour the reserved kombucha evenly over the hot cake so that it can soak in as it cools. After cooling completely, the cake sit covered at room temperature, for at least 24 hours for the best results.

If you'd like a little pinch of additional sweetness, top with a light dusting of confectioner's sugar right before serving.

Makes 6 - 8 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com