Healthy Christmas Fruitcake: Low Fat, Low Sugar Recipe

Low Fat / Low Sugar Fruitcake Recipe

Introduction

Christmas is synonymous with indulgent treats, and fruitcake is a perennial favorite during the festive season. However, traditional fruitcakes can be high in fat and sugar, making them a less appealing option for those who are mindful of their calorie intake. This Low Fat / Low Sugar Fruitcake offers a healthier alternative that doesn’t compromise on flavor. Perfect for those who wish to enjoy a holiday classic without the guilt, this fruitcake balances sweet, moist, and richly spiced elements in a way that’s delightful for the taste buds and kinder to the waistline. Whether you’re serving it as a dessert or gifting it to friends and family, this fruitcake is sure to become a festive favorite.

Recipe Overview

Name: Low Fat / Low Sugar Fruitcake
Cook Time: 1 hour 10 minutes
Prep Time: 10 hours (includes overnight soaking)
Total Time: 11 hours 10 minutes
Description: A delightful fruitcake recipe perfect for the festive season, designed to be low in fat and sugar while still deliciously moist and flavorful.
Category: Dessert
Keywords: Fruit, Christmas, Weeknight, Oven, Refrigerator
Yield: 1 Fruit Cake
Servings: 12

Ingredients

Here’s a breakdown of the ingredients you’ll need for this healthy holiday treat:

Sultanas: 1 cup
Raisins: 1/2 cup
Brandy: 1/2 cup
Water: 2 cups
Pumpkin (puree): 1 cup
Eggs: 1
Low-fat milk: 1 cup
Pecans (chopped): 1/2 cup
Walnuts (chopped): 1/2 cup
Fresh lemon rind (finely grated): 1 tablespoon
Mixed spice: 1 teaspoon
Cinnamon: 1 teaspoon
Self-raising flour: 1 cup
White Lily self-rising flour: 1 cup
Bicarbonate of soda: 1 teaspoon

Nutritional Information (per serving)

Calories: 197.2
Fat: 4.5 g
Saturated Fat: 0.7 g
Cholesterol: 35.8 mg
Sodium: 203.9 mg
Carbohydrates: 34.6 g
Fiber: 2 g
Sugar: 13.8 g
Protein: 4.7 g

Instructions

Step 1: Preparation

Preheat the Oven: Set your oven to 200 degrees Celsius (392 degrees Fahrenheit) and prepare it for baking.
Soak the Fruit: In a large bowl, combine the sultanas, raisins, and brandy with the water. Let the mixture soak overnight to ensure the fruit becomes plump and infuses with the brandy’s flavor. This step is crucial for achieving a moist and flavorful fruitcake.

Step 2: Mix Wet Ingredients

Combine Wet Ingredients: In another bowl, mix the pumpkin puree, eggs, and low-fat milk until well combined. This mixture will add moisture and binding to the cake.

Step 3: Integrate Ingredients

Add Soaked Fruit: Incorporate the soaked fruit into the wet mixture, ensuring an even distribution. Then, fold in the chopped pecans, walnuts, lemon rind, mixed spice, and cinnamon. The spices and lemon rind will enhance the overall flavor profile of the cake.
Mix in Flours and Bicarbonate of Soda: Gradually add the self-raising flour, White Lily self-rising flour, and bicarbonate of soda. Stir well with a wooden spoon until all the dry ingredients are fully integrated into the batter. Be careful not to overmix, as this can result in a dense cake.

Step 4: Bake the Cake

Prepare the Baking Tin: Lightly grease a baking tin to prevent the cake from sticking.
Bake: Spoon the batter into the prepared tin. Bake in the preheated oven at 200 degrees Celsius for 10 minutes, then reduce the temperature to 180 degrees Celsius (356 degrees Fahrenheit) and continue baking for approximately 1 hour, or until a skewer inserted into the center of the cake comes out clean.
Cool the Cake: Once baked, allow the cake to cool on a wire rack. This helps the cake set and become easier to handle.

Step 5: Storage

Refrigerate: Store the cooled cake in the refrigerator to maintain its freshness and enhance the flavors. The fruitcake can be enjoyed chilled or brought to room temperature before serving.

Tips for Success

Fruit Variety: Feel free to experiment with different dried fruits such as currants, dried cranberries, or chopped dates for added flavor and texture.
Spice Mix: Adjust the amount and type of spices according to your preference. Nutmeg or allspice can be wonderful additions.
Pumpkin Puree: Ensure you use pure pumpkin puree without added sugars or spices. Homemade pumpkin puree can also be used for a fresher taste.
Nuts: Toasting the pecans and walnuts before adding them to the batter can bring out their flavors more intensely.
Alcohol-Free Option: If you prefer an alcohol-free version, substitute the brandy with apple juice or orange juice.

Serving Suggestions

This fruitcake is a versatile dessert that can be served in various ways:

Classic Style: Slice the cake and serve it as is, perhaps with a dusting of powdered sugar for a festive touch.
With a Spread: Enjoy a slice with a thin layer of low-fat cream cheese or a dollop of Greek yogurt for a creamy contrast.
Accompanied by Fresh Fruit: Pair with fresh fruit slices like apple or pear for a light, refreshing complement.
With a Hot Beverage: Serve with a cup of tea, coffee, or even a warm spiced cider for a cozy treat.

Conclusion

This Low Fat / Low Sugar Fruitcake is a testament to how traditional holiday treats can be adapted to fit a healthier lifestyle without sacrificing taste. Its combination of moist texture, rich fruitiness, and warm spices makes it an ideal choice for those who wish to celebrate the festive season mindfully. This recipe not only aligns with health-conscious choices but also retains the essence of what makes fruitcake a beloved holiday dessert. Enjoy this cake as part of your Christmas festivities or share it with loved ones, knowing you’re providing a delicious yet sensible option.

Feel free to adjust the recipe to your personal tastes and dietary needs, and may this fruitcake bring joy and health to your holiday celebrations.