Simply Organic Spices & Seasonings at Vitacost
Simply Organic Ceylon Cinnamon Ground Description
Nothing but pure, organic, ground Ceylon cinnamon (Cinnamomum verum). No GMOs. No ETO (considered carcinogenic by the EPA). Non-irradiated. Certified Organic by QAI. Kosher Certified by KSA. So good, it was voted "Best" Ceylon Cinnamon by Epicurious in 2018.
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You want "true cinnamon"? This is it. You’ll know Ceylon by its complex yet nuanced flavor. Ours is spicy in the true sense — but, with its 1% to 1.6% oil content, the flavor is mild and delicate. Comfortingly warm, not hot. Fruity, almost apple-cinnamony, floral and nectar-like, but only lightly sweet. It’s that complex. Its aroma is equally distinctive, with hints of floral and citrus complementing the warm-spicy notes.
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Simply Organic believes in pure and potent flavor grown at the source. Our rigorous standards mean that we know precisely what you’re getting, and from where. All of our products are grown and processed without the use of toxic pesticides, irradiation, or GMOs.
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Simply Organic ceylon cinnamon is sourced from a long standing co-op partner in Sri Lanka, where we help select and develop the product. Close relationships with suppliers allow us to actively engage in sourcing and ensuring that production is environmentally friendly and yields high-quality ceylon cinnamon.
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Simply Organic® is a 100% certified organic line of spices, seasoning mixes, and baking flavors. Our pure, potent spices, seasonings and extracts bring real bite to everything you make, eat and share. Our goal, through our Simply Organic Giving Fund, is to help the millions of food insecure by not only providing funds and support to make organic food more accessible, but also in developing the next generation of leaders in sustainable and socially just organic agriculture.
Directions
Suggested uses: Use to flavor cookies, cakes, stewed fruits, puddings, and breads - a well as curries, sauces, and vegetable dishes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic cinnamon.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Indian Christmas Fruit Cake
[vc_row][vc_column][vc_column_text]In India, as in many countries, Christmas is often celebrated with a festive fruit cake, and this bundt-style version adds a unique twist to the tradition. Packed with dried fruits soaked in orange juice, crunchy nuts, warm spices and a hint of caramel, this non-alcoholic Christmas fruit cake is rich in flavor and perfect for holiday gatherings. Whether enjoyed with family or shared with friends, this cake will add warmth and cheer to your celebrations.
Indian Christmas Fruit Cake
Dried fruits
- 1/4 cup chopped dried apricots (about 7-8)
- 1/2 cup black raisins
- 1/4 cup dried cranberries
- 1 cup orange juice
Wet ingredients
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 Tbsp. caramel syrup
Dry ingredients
- 1-1/2 cups all-purpose flour (+ 2 Tbsp. for dusting pan)
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg (optional)
Nuts & add-ins
- 1/4 cup chopped walnuts
- 1/4 cup chopped roasted & salted cashews
- 1/4 cup chopped candied orange peels
- 1/4 cup chopped maraschino cherries
Optional
- Powdered sugar (for dusting top)
- In bowl, combine chopped dried apricots, raisins and cranberries.
- Pour 1 cup orange juice over fruits, stir well and set aside to soak at least 30 minutes.
- Preheat oven to 350 degrees F.
- Grease 6-inch bundt pan thoroughly with softened butter or baking spray containing flour. (Note: Coat all crevices to prevent sticking.)
- Dust pan lightly with flour, then tap out any excess.
- In stand mixer, beat butter and brown sugar on medium speed until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Beat in vanilla extract and caramel syrup until fully incorporated.
- Stir in soaked fruits, including any remaining orange juice, gently folding to combine.
- In separate bowl, sift together all-purpose flour, salt, baking powder, ground cinnamon, ginger, cloves and nutmeg.
- Gradually fold dry ingredients into wet mixture until just combined.
- Gently fold in chopped walnuts, cashews, candied orange peels and cherries.
- Pour batter into prepared bundt pan, spreading it evenly.
- Bake 40 minutes or until toothpick inserted into center comes out clean.
- Remove cake from oven and let cool in pan for 10-15 minutes.
To remove cake from bundt pan, invert pan over wire rack, and gently tap to release cake. (Note: If necessary, carefully loosen edges of cake with a knife.)
- Allow cake to cool completely before dusting with powdered sugar.
Make this festive cake with ingredients from Vitacost!
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