My dad loves fruit cake and is a Weight Watchers lifetime member. I found this recipe on the WW site and thought I’d make it for him! I linked the page on WW. There are a couple of other recipes on the page that would be good.
Makes 16 servings
PointsPlus™ value 4 | per serving
What did the fruit cake ever do to deserve such ridicule? Here’s a version we’ve never seen anyone turn down—moist, light, full of dried fruit, perfect for breakfast or with a cup of coffee mid-afternoon.
- 1 serving nonstick cooking spray
- 3 Tbsp walnut oil
- 2 Tbsp unsalted butter, melted and cooled
- 1 1/2 Tbsp molasses
- 1 tsp vanilla extract
- 1 large egg white
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped dried raisins
- 1/2 cup chopped dried apple
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried pitted dates
- 1/4 cup plus 2 Tbsp all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup cake flour
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp ground allspice
- 1/4 tsp salt
- Position the rack in the center of the oven and preheat the oven to 275°F. Spray a nonstick 1-quart loaf pan with nonstick spray and set it aside.
- Whisk the walnut oil, melted butter, molasses, vanilla, and egg white in a medium bowl; set aside.
- Mix the cranberries, raisins, apple, orange peel, dates, and 2 Tbsp flour in a large bowl. In a second large bowl, whisk the remaining 1/4 cup all-purpose flour, whole wheat flour, cake flour, sugar, cinnamon, baking powder, allspice, and salt. Stir into the dried fruit mixture. Then stir in the walnut oil mixture until a loose batter forms. Pour into the prepared pan, spreading it to the sides.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour and 40 minutes. Cool on a wire rack 10 minutes, then remove from pan and cool completely on the rack. Wrap tightly in plastic wrap to store at room temperature.