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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 145.0
  • Total Fat: 3.7 g
  • Cholesterol: 11.6 mg
  • Sodium: 60.9 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.2 g

View full nutritional breakdown of Festive Fruitcake calories by ingredient
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Festive Fruitcake

Submitted by: 4A-HEALTHY-BMI

Introduction

According to the text, this has "70% of the calories of a traditional recipe."

My neighbor Irene found this recipe in a magazine years ago and makes it every year. I'm putting it in so I'll know what I'm eating!
According to the text, this has "70% of the calories of a traditional recipe."

My neighbor Irene found this recipe in a magazine years ago and makes it every year. I'm putting it in so I'll know what I'm eating!

Number of Servings: 16

Ingredients


    6 oz dried mixed fruit
    1/2 c raisins
    1/3 c pecans crushed
    1/4 c chopped maraschino cherries
    1 T brandy
    8 oz canned crushed pineapple
    1 c flour
    1 t baking powder
    1/2 t cinnamon
    1/2 t nutmeg
    1 egg
    1egg white
    1/4 c brown sugar
    2 T molasses
    2 T margarine, melted

Directions

Spray an 8x4x2 in loaf pan with nonstick spray coating. In a medium mixing bowl combine the mixed dried fruit bits, raisins, chopped pecans, chopped maraschino cherries, and the 1 T brandy; toss the fruit mixture lightly. Drain the crushed pineapple well, reserving the juice. Set aside.

In a large mixing bowl stir together the flour, backing powder, cinnamon, and nutmeg. Stir in the fruit mixture and drained pineapple.

In a small mixing bowl use a fork or wire whisk to beat the egg and egg white till combined. Add 2 tablespoons of the reserved pineapple juice, brown sugar, molasses, and margarine. Use the fork or whisk to beat well. Stir pineapple juice mixture into the fruit mixture.

Turn fruit mixture into prepared loaf pan; spread fruit mixture evenly. Bake in a 325 F oven 55 to 60 minutes or until a toothpick comes out clean from the center. Place the fruitcake on a wire rack to cool.

Remove from pan. Wrap fruitcake in a cheesecloth soaked in remaining pineapple juice or brandy. Wrap in clear plastic; chill at least 24 hours or up to 2 weeks. Makes 24 37g servings. (One loaf is 885 g)






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Member Ratings For This Recipe

  • This was so amazing! Just like a good fruitcake should taste. So moist and so heavy too with treasures inside! My family loved it and my husband loved the molasses taste also! - 12/19/11

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  • this fruitcake is absolutely delicious. I doubled the recipe as I have a large family that have big appetites for sweet things. I did half white flour and half whole wheat flour came out incredibly moist. I also substituted the brandy for orange juice. - 12/14/11

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  • Ok, so this looks like a recipe I'd actually try given all the hype about how awful fruitcake is. This one actually looks good!! - 2/1/10

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