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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Lighter Fruitcake

For a milder apple flavor, use regular brandy.

Cooking Light DECEMBER 2012

  • Yield: Serves 16 (serving size: 1 slice)
  • Hands-on:25 Minutes
  • Total:2 Hours

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.

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 8.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.2g
  • Carbohydrate: 42.4g
  • Fiber: 2.8g
  • Cholesterol: 33mg
  • Iron: 1.3mg
  • Sodium: 202mg
  • Calcium: 59mg
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Lighter Fruitcake recipe

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