BackFruitcake
Put more fruit in your fruitcake with this healthier recipe. Increasing the fruit adds fiber and boosts the flavor of this holiday classic.
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.
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.