Serving Size 1 slice (1/12th of loaf)
|Amount Per Serving|
|Monounsaturated fat||1 g|
|Saturated fat||0.5 g|
|Total fat||5 g|
|Dietary fiber||5 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Put more fruit in your fruitcake with this healthier recipe. Increasing the fruit adds fiber and boosts the flavor of this holiday classic.
In a medium bowl, combine dried fruit, applesauce, pineapple, fruit zests and juices, and vanilla. Let soak for 15 to 20 minutes.
Line the bottom of a 9-inch-by-4-inch pan with parchment (baking) paper.
In a large bowl, whisk together sugar, oats, flours, baking soda and baking powder. Add fruit and liquid mixture to dry ingredients and stir to combine. Add egg and walnuts and stir to combine.
Pour mixture into loaf pan and bake at 325 F for 1 hour, or until toothpick inserted in the center comes out clean. Let the fruitcake cool for 30 minutes before removing it from the pan.