Lighter Fruitcake

Lighter Fruitcake Recipe
Photo: Randy Mayor; Styling: Cindy Barr
For a milder apple flavor, use regular brandy.

Yield:

Serves 16 (serving size: 1 slice)
Total time: 2 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours

Nutritional Information

Calories 283
Fat 8.9 g
Satfat 2.9 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 4.2 g
Carbohydrate 42.4 g
Fiber 2.8 g
Cholesterol 33 mg
Iron 1.3 mg
Sodium 202 mg
Calcium 59 mg

Ingredients

1/2 cup dried tart cherries
1/2 cup chopped pitted dates
1/3 cup golden raisins
3/4 cup Calvados (apple brandy), divided
5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
5 tablespoons butter, divided
2 tablespoons canola oil
1/2 cup granulated sugar
3/4 cup packed brown sugar, divided
2 large eggs
1 large egg white
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
2/3 cup low-fat buttermilk
1/2 cup chopped peeled Pink Lady apple
1/2 cup chopped peeled pear
1/2 cup chopped pecans, toasted
Baking spray with flour (such as Baker's Joy)

Preparation

1. Preheat oven to 350°.

2. Combine first 3 ingredients and 1/2 cup brandy in a medium glass bowl. Microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through allspice) in a bowl; stir well.

4. Place 4 tablespoons butter, oil, granulated sugar, and 1/2 cup brown sugar in a bowl; beat with a mixer at medium speed until blended. Add eggs and egg white, one at a time, beating well after each addition. Add ginger and orange rind; beat 30 seconds. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in cherry mixture, apple, pear, and pecans.

5. Spoon batter into a 10-inch Bundt pan coated with baking spray; smooth top with a spatula. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 20 minutes on a wire rack. Remove from pan; cool completely.

6. Combine remaining 1/4 cup brandy, remaining 1/4 cup brown sugar, and remaining 1 tablespoon butter in a small saucepan over medium heat; bring to a boil. Cook 2 minutes or until reduced to 1/4 cup, stirring well. Drizzle over cake.

Sidney Fry, MS, RD,

Cooking Light

December 2012
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