Classic Fruitcake
Yields: 14 slices
 
This tender loaf is sure to become a new family favorite! It’s full of warm holiday spices and brandy-soaked dried fruit, which gives the loaf a hint of apple undertones. Store any leftovers in an airtight container for up to 5 days.
  • 3 tbsp (30g) dried cranberries, chopped
  • 3 tbsp (35g) dried blueberries, chopped (if wild blueberries, leave whole)
  • 3 tbsp (40g) chopped dried apricots
  • 3 tbsp (30g) chopped dried pineapple
  • 9 tbsp (135mL) brandy
  • 2 c (240g) whole wheat flour (measured correctly)
  • 1 ½ tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • 1 ½ tsp (4g) ground cinnamon
  • ¼ tsp (2g) salt
  • 1 tbsp (14g) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 tsp (10mL) vanilla extract
  • ½ c (125g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) molasses
  • ½ c (120mL) maple syrup
  • ½ c (120mL) nonfat milk
  1. Add the dried cranberries, dried blueberries, dried apricots, dried pineapple, and brandy to a plastic container with a tight-fitting lid. Seal the lid on top, and refrigerate for at least 8 hours, or up to 1 day. Drain and discard any remaining brandy.
  2. Preheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
  3. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter and egg. Whisk in the vanilla. Stir in the yogurt, mixing until no large lumps remain. Stir in the molasses and maple syrup. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the drained dried fruit.
  4. Spread the batter into the prepared pan. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes: Substitute your favorite dried fruit! Or simply use whatever you have on hand. I prefer to use a variety of colors to make the slices look more interesting.

Honey or agave may be substituted in place of the maple syrup.

The dried fruit should soak up approximately 6 tablespoons of brandy, and about 3 tablespoons will be discarded. However, it’s important to completely cover the dried fruit with brandy while refrigerating to ensure that the dried fruit absorbs it equally.

For a non-alcoholic version, substitute apple juice or white grape juice for the brandy.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/12/16/classic-fruitcake/