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  • Healthy Serving: Recipe Directory

  • Festive Fruitcake

  • Ingredients:

    • 1 6-ounce package mixed dried fruit bits
    • 1/2 cup raisins
    • 1/3 cup chopped pecans
    • 1/4 cup chopped maraschino cherries
    • 1 tsp. vanilla
    • 1 8-ounce can crushed pineapple (juice pack)
    • 1 cup flour
    • 1 tsp. baking powder
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1 egg
    • 1 egg white
    • 1/4 cup packed brown sugar
    • 2 tbsp. molasses
    • 2 tbsp. margarine, melted


    Spray an 8x4x2-inch loaf pan with non-stick cooking spray. In a medium mixing bowl combine fruit bits, raisins, pecans, maraschino cherries and vanilla; toss lightly. Drain pineapple well, reserving juice. Set aside. In a large mixing bowl stir together flour, baking powder, cinnamon and nutmeg. Stir in fruit mixture and drained pineapple.

    In a small mixing bowl use fork or wire whisk to beat egg and egg white until combined. Add 2 tbsp. of reserved pineapple juice, the brown sugar, molasses and margarine; beat will. Stir into fruit mixture. Transfer fruit mixture to prepared pan; spread evenly. Bake in a 325° oven 55-60 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.

    Remove from pan. Wrap fruitcake in a cheesecloth soaked in the remaining pineapple juice. Wrap in clear plastic wrap. Chill at least 24 hours or up to 2 weeks. Makes 24 servings.

    Nutritional analysis per serving:

    • Calories: 89
    • Cholesterol: 11 mg.
    • Fat: 2 g.
    • Sodium: 32 mg.
    • Calories from fat: 20%

    From Rhode Island Hospital's Healthy Cooker