Fruitcake

Date Updated: 07/27/2022

Serving Info

Serves 12

Dietician Tip

The whole grains and seeds in this recipe add a taste of earlier times to this holiday classic.

To make this plant based, use an egg substitute.

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.

Ingredients

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