Nothing says the holidays quite like Nan’s Fresh Holiday Fruitcake! This healthier version of the classic fruitcake features a mix of dried pineapple, golden raisins, figs, dates, and apricots soaked in rum or pineapple juice, then combined with whole wheat flour, baking powder, allspice, and nutmeg. Egg replacer, extracts, and maple syrup provide extra flavor, and almonds can be added for an extra crunch. After baking for 2 hours, you will have a tasty, unique treat to share with family and friends!
- 1/2 cup of dried pineapple - chopped
- 1 cup of golden raisins
- 1 cup of dried figs - Calimyrna, chopped
- 1 cup of dried figs - Mission, chopped
- 1 cup of dates - chopped
- 1 cup of dried apricots - chopped
- 1/4 cup of orange peel - grated
- 1 cup of dark rum - or pineapple juice
- 1 cup of apple juice
- 6 cups of whole wheat flour
- 4 teaspoons of baking powder
- 1 teaspoon of ground allspice
- 1 teaspoon of nutmeg
- 1 1/4 cups of Egg Beaters(r) 99% egg substitute
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- 2 cups of maple syrup
- 1/4 cup of blanched almonds - chopped, optional
- Combine all the ingredients through apple juice in a large bowl. Cover and let the fruit macerate (soak) for 4 days. Stir twice a day.
- Preheat oven to 300. Spray 3 loaf pans with nonstick spray.
- In a large bowl, sift together flour, baking powder, allspice, and nutmeg. In another bowl, combine egg replacer, extracts, and maple syrup. Stir soaked dried fruit into flour mixture to coat well. Add liquid mixture, then almonds if desired. Spoon batter evenly into prepared pans.
- Bake fruitcakes 2 hours, then check for doneness by inserting a toothpick into each cake's center. If the toothpick comes out clean, remove the cake from the oven and cool. If the fruitcake is still gooey, continue to bake as long as 30 minutes more. Baking time will vary depending on how much liquid the fruit has absorbed. A pan of water placed in the oven may help to keep the tops of the fruitcakes from cracking.