Healthy Christmas Fruit Cake
Here comes a Christmas fruit cake that behaves… mostly. It’s heart-healthy, packed with fruits and nuts, gently spiced—and then finished with a very well-deserved splash of brandy. Because even a wholesome cake deserves to party a little. Moist, fragrant, and just boozy enough to keep the holiday spirits high. To make a heart-healthy, low-sugar, super moist fruit cake with alcohol, the recipe focuses on using unsweetened dried fruits, healthy fats, minimal added sugar (such as a small amount of brown sugar or coconut sugar), whole-grain flour, and spices for flavor, with rum or brandy for moisture and flavor enhancement. To make a heart-healthy, low-sugar, super moist fruit cake with alcohol, this recipe focuses on using unsweetened dried fruits, healthy fats, sugar replacement or minimal added sugar (such as a small amount of brown sugar or coconut sugar), whole-grain flour, and spices for flavor, with rum or brandy for moisture and flavor enhancement.
Healthy, Low-Sugar Christmas Fruit Cake with Rum/Brandy
Ingredients
For the Soaked Fruit Mixture
3 cups (480g) mixed unsweetened dried fruit (use a mix of dried apricots, prunes, tart cherries, raisins, and figs)
¾ cup (180 mL) dark rum or brandy (or a mix of half spirit and half orange or apple juice)
For the Cake Batter:
1 cup (120 gm) whole-wheat pastry flour or a blend of all-purpose and almond flour. This adds fibre and a rich texture.
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Pinch of salt
4 tbsp unsalted butter, softened (or a heart-healthy oil like avocado or olive oil)
¼ cup packed light brown sugar or coconut sugar (optional) or sweetener
2 large eggs, room temperature
Zest of 1 orange and 1 lemon
½ cup unsweetened applesauce
½ cup chopped nuts (walnuts or pecans are great heart-healthy options)
Method
1. Soak the Fruits: Combine the chopped dried fruits with the rum or brandy. Cover tightly and let it soak overnight at room temperature to plump the fruits and infuse flavor.
2. Preheat Oven: Preheat your oven to 160°C.
3. Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
4. Combine dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
5. Combine wet Ingredients: In a large bowl, beat the softened butter (or oil) and brown sugar until well combined. Beat in the eggs one at a time, then stir in the citrus zests and applesauce.
6. Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
7. Fold in Fruits and Nuts: Fold the soaked fruit mixture (including any leftover liquid) and chopped nuts into the batter until evenly distributed.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
9. Moisten and Cool: After removing the cake from the oven, poke holes in it with a skewer and drizzle an additional 1-2 tablespoons of rum or brandy over the warm cake for extra moisture and flavor. Let the cake cool completely in the pan on a wire rack.
10. Store: Once cool, wrap the cake tightly in parchment paper and then in aluminum foil or place in an airtight container. Store in a cool, dark place.
11. This fruit cake can be eaten immediately, but the flavor improves if left to age for a few days or a week.
Additional information
This recipe uses less fat than traditional recipes. Using olive oil or avocado oil is a healthier option
Avoid heavily sweetened or candied fruits
The unsweetened applesauce adds significant moisture without extra fat or sugar.
