Whole Wheat Fruitcake with Figs & Dates
Submitted by sandrabush
Whole wheat fruitcake packed with figs, dates, prunes, walnuts, and warm spices. No refined flour, naturally sweet from dried fruit for healthier holiday baking.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
65 minForget everything you think you know about fruitcake, because this whole-grain version is moist, naturally sweet, and actually worth fighting over at the dessert table.
Whole wheat flour and toasted wheat germ bring nutty depth, while a gorgeous mix of figs, dates, prunes, pineapple, raisins, and apples keeps every bite jammy and tender.
Warm cinnamon, nutmeg, and cloves wrap around the fruit like a cozy blanket.
No artificial anything, just pure fruit sweetness and whole-grain goodness baked into a tube pan that slices like a dream.
Chef Tips
- Toast the wheat germ in a dry skillet for 2-3 minutes to bring out its nutty flavor before mixing
- Chop dried fruits into uniform pieces so they distribute evenly throughout the batter
- Let the cake cool completely in the pan for easier slicing and better texture
Ingredients
Directions
Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange juice in a bowl.
Add the remaining ingredients and mix well.
Pour into a lightly oiled 10 inch tube pan.
Bake in 350℉ (180℃) F oven for 40 to 50 minutes.
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