What’s a holiday without fruitcake am I right? Just kidding. I’ve never even had fruitcake until now, but I did have some fruitcake odds and ends lying around, and Cooking Light did publish a recipe for a “lighter” fruitcake, so I thought I’d give it a shot and see if it really warranted the bad reputation it has.
It actually ended up being delicious, and made a perfect breakfast cake. Did you know there’s booze in fruitcake?!? Had I known that sooner, I may not have waited until my 30’s to make one. If you’re looking for a slightly alcoholic way to start your day, or if you just love fruitcake, definitely give this one a try!
Fruitcake recipe adapted from Cooking Light
- 2-5 oz bags Champion Fruitcake Blend
- 3/4 cup brandy divided
- 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 4.75 ounces whole-wheat flour (about 1 cup)
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 5 tablespoons butter, divided
- 2 tablespoons canola oil
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar, divided
- 2 large eggs
- 1 large egg white
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange rind
- 2/3 cup low-fat buttermilk
- 1/2 cup chopped peeled Pink Lady apple
- 1/2 cup chopped peeled pear
- Baking spray
- Preheat oven to 350°.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through allspice) in a bowl; stir well.
- Place 4 tablespoons butter, oil, granulated sugar, and 1/2 cup brown sugar in a bowl; beat with a mixer at medium speed until blended. Add eggs and egg white, one at a time, beating well after each addition. Add 1/2 cup brandy. Add ginger and orange rind; beat 30 seconds. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in fruitcake blend, apple, and pear.
- Spoon batter into a mini Bundt pan coated with baking spray. Bake at 350° for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 20 minutes on a wire rack. Remove from pan; cool completely.
- Combine remaining 1/4 cup brandy, remaining 1/4 cup brown sugar, and remaining 1 tablespoon butter in a small saucepan over medium heat; bring to a boil. Cook 2 minutes or until reduced to 1/4 cup, stirring well. Drizzle over cake.