Best Healthy Fruit Cake Or Loaf Recipes

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Grandma Bettie's Light Fruit Cake image

An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.

Provided by Leanne Mentz

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time P14DT1h45m

Yield 20

Number Of Ingredients 12

Ingredients

2 cups candied cherries
1 cup raisins
1 cup blanched almonds
1 cup dried pineapple pieces
3 ½ cups all-purpose flour, divided
2 cups white sugar
1 ½ cups butter
6 eggs
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g

FRUIT CAKE

Fruit Cake image

This easy fruit cake recipe is dense but moist and not overbearingly boozy, so it's perfect for Christmas. It makes two loaves, too!

Categories Christmas baking comfort food dessert fruit

Time 6h30m

Yield 16 servings

Number Of Ingredients 16

Ingredients

2 c. golden raisins
2 c. chopped dried apricots
1 c. chopped dried figs
1 c. chopped candied ginger
1 c. brandy, whiskey, or apple cider, plus more for brushing
Nonstick baking spray with flour
3 c. all-purpose flour
1 tbsp. apple or pumpkin pie spice
1 tsp. baking powder
3/4 tsp. salt
2 sticks unsalted butter, softened
1 1/2 c. light brown sugar
3 large eggs
1 tbsp. vanilla extract
1 1/2 c. candied cherries
1 1/2 c. chopped nuts, like pecans, walnuts or almonds

Steps:

In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
Preheat the oven to 300F. Butter or spray 2 (9x5-inch) loaf pans with baking spray.
In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans.
Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.