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Lighter Fruitcake

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 25 mins
Total time 2 hrs
Yield Serves 16 (serving size: 1 slice)
For a milder apple flavor, use regular brandy.

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)

Nutrition 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

How to Make It

  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.