Indulge in the goodness of this sugarless fruitcake that is packed with dried fruits and nuts. This recipe uses alternative sweeteners and offers a healthy twist to the traditional fruitcake. Perfect for those who want to satisfy their sweet tooth without the guilt!
Ingredients
- 2 cups dried mixed fruits (such as raisins, cranberries, apricots, dates)
- 1 cup unsweetened apple juice
- 1 cup chopped nuts (such as walnuts, almonds, pecans)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup honey
- ¼ cup molasses
- 1 cup unsweetened applesauce
Directions
- Preheat the oven to 325°F (165°C). Grease and flour a 9-inch round cake pan.
- In a saucepan, combine the dried fruits and apple juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.
- In a large mixing bowl, combine the nuts, whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, honey, molasses, and applesauce.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the cooked dried fruits and mix until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack and let it cool completely before serving.
