Reduced-Fat Fruitcake Recipes - Simple & Deluxe Versions

Whether you're looking for a traditional, more labor-intensive fruitcake, or something simpler and with wider appeal, you've come to the right place. Lower-fat versions of these holiday classics are found below.

Ingredients

• 6 Tbsp unsalted butter
• 1/4 cup unsweetened applesauce
• 2 cups brown sugar
• 2 tsp lemon extract
• 1 tsp vanilla
• 1 cup Egg Beaters or similar egg substitute
• 1 cup molasses
• 2 cups apples, peeled & chopped
• 4 ½ cup unbleached flour
• 1 tsp baking powder
• 1 tsp salt
• 1 Tbsp cinnamon
• ½ Tbsp allspice
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp baking powder
• 1 tsp salt
• 1 cup pecans, chopped
• 1 cup walnuts, halved
• 1 cup dried currants
• 1 cup dried cranberries
• 1 cup dried apricots, chopped
• 1 cup candied cherries
• ½ cup candied pineapple
• ½ cup dark raisins
• ½ cup golden raisins

Instructions

Preheat oven to 325 degrees Fahrenheit. Spray 2 8-inch springform pans or 4 loaf pans with nonstick cooking spray, sprinkle flour in pans, shake to distribute and tap gently to discard excess. Steam apple chunks in covered saucepan with a small amount of water until tender, drain, and set aside to cool to room temperature. Meanwhile, in a separate bowl or electric mixer, cream butter until fluffy, then stir in brown sugar and applesauce gradually, alternating between the two. Add extracts of lemon and vanilla, egg substitute, cooled apples, and molasses, stirring well. Mix flour and spices separately, add half this mixture to the wet ingredients and beat together. Gradually add second half of dry ingredient mixture, mixing until thoroughly combined. Fold in fruit and nuts and stir to evenly distribute throughout batter. Spoon into pans and bake 60 to 75 minutes, until skewer inserted into center of cake comes out clean. Remove from oven and let sit 10 minutes before using a knife to loosen sides of cake from pan. Cool on cake rack or clean, dry plate. If storing, wait until completely cool before wrapping.

Note

For those who enjoy a "boozy" fruitcake, or if your dried fruits seem like they could use some moisture, soak dried fruits overnight in enough brandy or hard cider to cover them completely. Use 1/4 cup of this liquor with 3/4 cup molasses, instead of a full cup of molasses alone.

Ingredients

• 4 Tbsp unsalted butter
• 1/4 cup unsweetened applesauce
• ½ cup water
• 1 tsp baking soda
• 2 tsp pumpkin spice
• 1 cup golden raisins
• 1 cup dried currants
• 1 cup chopped walnuts
• 1 cup brown sugar
• 2 cups self-raising flour
• 2 egg whites, slightly beaten

Instructions

Preheat oven to 340 degrees Fahrenheit. Spray 8 x 8 inch baking pan with nonstick cooking spray. Combine butter, applesauce, water, spices, fruit, and sugar in large saucepan over medium heat. Bring to a boil, stirring constantly, and simmer 5 minutes. Set aside to cool 10-15 minutes, then beat in egg whites and flour. Spoon batter into pan and bake 1 hour and 15 minutes or until skewer inserted in center of cake comes out clean