Lighter Fruitcake
Ingredients
- ground nutmeg ⓘ
- brown sugar ⓘ
- egg ⓘ
- baking spray with flour
- butter ⓘ
- calvados
- fresh ginger ⓘ
- pecans ⓘ
- orange rind
- baking soda ⓘ
- canola oil ⓘ
- dates ⓘ
- flour ⓘ
- cherries ⓘ
- allspice ⓘ
- ground cinnamon ⓘ
- salt ⓘ
- golden raisins ⓘ
- egg white ⓘ
- apple ⓘ
- low-fat buttermilk ⓘ
- baking powder ⓘ
- granulated sugar ⓘ
- peeled pear ⓘ
Instructions
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1654
kcal
83% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).