Blond Fruitcake (Fat-Free)
Submitted by Paladin
This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.
YIELD
20 servingsPREP
1 hrsCOOK
3 hrsREADY
4 hrsYes, a fat-free fruitcake that actually tastes like something worth celebrating. Applesauce steps in for butter, and egg whites keep things light while letting the fruit do all the talking.
And what fruit it is. Candied pineapple, dried apricots, and dried peaches get diced and folded into a batter that’s more fruit than cake. Baked low and slow in a tube pan, the result is dense, jewel-toned, and fragrant.
Here’s where patience pays off: wrap it in cheesecloth soaked in Grand Marnier or Cointreau and let it age in the fridge for a month. The liqueur seeps in, the flavors meld, and by the time you slice it, every bite is boozy, fruity, and impossibly moist.
Pro Tips
- Toss the diced fruit in flour before adding to the batter so it doesn’t sink to the bottom
- Re-soak the cheesecloth with more liqueur every week or so during the aging process
- This cake improves with time. Two months is even better than one
- Wrap slices individually for gifting during the holidays
Ingredients
Directions
Cut pineapple, apricots, and peaches into ½ inch dice and combine in large bowl.
Add flour, tossing to coat fruit. In separate bowl, sift together sugar, baking powder, and flour.
Preheat oven to 250.
In small bowl combine applesauce, egg whites, vanilla, and lemon extract.
Stir into dried fruit mixture.
Add flour mixture, stirring until blended.
Spoon batter into 9” tube pan, lighly sprayed with non-stick cooking spray.
Bake 3 hours.
Let cake cool in pan on rack.
Remove from pan.
Soak clean cheesecloth in orange liqueur.
Wrap cake.
Store in covered container in refrigerator one month or longer before serving, occasionally adding more liqueur to cake.
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