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Fruitcake

Nutrition Facts

Serving Size 1 slice (1/12th of loaf)
Calories 229

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 0.5 g
Total fat 5 g
Sodium 117 mg
Cholesterol 15 mg
Dietary fiber 5 g
Protein 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:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

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.

Ingredients

(Serves 12)
  • 2 cups assorted chopped dried fruit, such as cherries, currants, dates or figs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup crushed pineapple packed in juice, drained
  • Zest and juice of 1 medium orange
  • Zest and juice of 1 lemon
  • 1/2 cup unsweetened apple juice
  • 2 tablespoons real vanilla extract
  • 1/4 cup sugar
  • 1/2 cup rolled oats
  • 1/4 cup flaxseed flour
  • 1 cup whole-wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 cup crushed or chopped walnuts

Directions

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.

Last Updated: January 25th, 2019