Whole Wheat Fruit Cake
A hearty whole wheat fruit cake packed with dried fruits and candied peel, offering rich flavor and moist texture, perfect for festive occasions and dessert lovers.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Butter a 9-inch spring pan or tube pan and set aside.
- In a bowl, mix whole wheat flour, flour, wheat germ, and baking soda; set aside.
- In a separate bowl, combine beaten eggs and sweetened condensed milk.
- Blend the eggs and milk mixture well.
- Stir in pitted dates, raisins, chopped dried apricots, chopped dried pineapple, and candied orange peel.
- Fold the dry ingredients into the fruit mixture until well combined.
- Pour the batter into the prepared pan.
- Bake for approximately 2 hours or until the center springs back when pressed.
- Remove from oven and place on a rack to cool before turning out.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don't have sweetened condensed milk, you can substitute it with an equal amount of evaporated milk mixed with sugar. Experimenting with different dried fruits like figs or cranberries can also add a unique twist to this whole wheat fruit cake.
Serving Suggestions
This whole wheat fruit cake is delicious on its own but can be served with a dollop of whipped cream or a drizzle of honey for added sweetness. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside a light Fruit And Honey Dip for dipping.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Fruit Cake contains roughly 796 calories, with 16g protein, 154g carbohydrates, and 16g fat. It is an excellent source of protein (31% of the Daily Value) and iron (25% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake holds up well and can be made a few days in advance. Allow it to cool completely before storing. The flavors will deepen as it sits, making it even more delicious when served later.
Can I use fresh fruit instead of dried fruit?
Fresh fruit can be used, but it may alter the texture and moisture content of the cake. If you do use fresh fruit, reduce the amount slightly and consider adding a bit more flour to maintain the cake's structure.
Is there a gluten-free alternative for this recipe?
Yes, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add it separately to help with the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).