This light fruitcake is ideal for those who usually shy away from the traditional heavy version. Chop the dried fruit with scissors or a knife coated with cooking spray. Substitute two 8-ounce bags dried mixed fruit for peaches, dates, pears, cranberries and cherries, if desired.

Recipe by Cooking Light November 1996

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Yield:
24 servings (serving size: 1 slice)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Coat a 12-cup Bundt pan with cooking spray; set aside.

  • Sift together flour, cornstarch, and salt twice; set aside. Combine dried fruits with 1/4 cup flour mixture, tossing to coat.

  • Combine sugar and next 4 ingredients (sugar through vanilla) in a large bowl, and beat at medium speed of mixer until well-blended (about 5 minutes). Add eggs and egg whites, one at a time, beating well after each addition. Combine sour cream and baking soda; stir well. Add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix well after each addition. Gently fold in dried fruit mixture.

  • Pour batter into prepared pan. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Dust with powdered sugar.

Nutrition Facts

259 calories; calories from fat 25%; fat 7.1g; saturated fat 2.5g; mono fat 2.7g; poly fat 1.5g; protein 5.1g; carbohydrates 44.4g; fiber 1.6g; cholesterol 44mg; iron 1.3mg; sodium 183mg; calcium 22mg.
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