Healthy Recipes Healthy Cookie & Dessert Recipes Everyone Loves This Fruitcake 4.0 (1) 1 Review Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation--but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 20 mins Additional Time: 2 hrs 40 mins Total Time: 3 hrs Servings: 24 Yield: 2 medium loaves or 3 mini loaves (4 slices total) Nutrition Profile: Low-Sodium High-Fiber Heart-Healthy Low-Calorie Jump to Nutrition Facts Ingredients 1 ½ cups fresh orange juice 1 1/2 cups chopped candied orange peel, (about 8 ounces) 1 cup chopped dried cherries, (about 6 ounces) 1 cup chopped dried apricots, (about 6 ounces) 1 cup chopped dried pineapple, (about 6 ounces) 3/4 cup currants, (about 4 ounces) 1 cup all-purpose flour, divided ¾ cup whole-wheat pastry flour 1 teaspoon ground cinnamon ½ teaspoon ground allspice ½ teaspoon baking powder ½ teaspoon salt ½ cup sugar 1/4 cup mild extra-virgin olive oil, or walnut oil 2 tablespoons unsalted butter, at room temperature 3 tablespoons molasses 1 teaspoon vanilla extract 2 large egg whites, divided 3 glacéed red cherries, cut in half, for garnish 8 pecan halves, for garnish Directions Position rack in center of oven; preheat to 275 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour. Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside. Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended. Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary. Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glaceed cherries and pecans. Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely. Tips To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks. Candied orange peel is available from The Baker's Catalogue, bakerscatalogue.com, (800) 827-6836. Originally appeared: EatingWell Magazine, Fall 2004 Rate It Print Nutrition Facts (per serving) 204 Calories 4g Fat 42g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Serving Size 1 slice Calories 204 % Daily Value * Total Carbohydrate 42g 15% Dietary Fiber 3g 10% Total Sugars 30g Protein 2g 5% Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 3mg 1% Vitamin A 637IU 13% Vitamin C 9mg 10% Folate 5mcg 1% Sodium 91mg 4% Calcium 44mg 3% Iron 1mg 5% Magnesium 11mg 3% Potassium 255mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved