Whole Wheat Fruit Cake Recipe

Name: Whole Wheat Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. whole wheat flour; 1/2 c. flour; 1/4 c. wheat germ; 1 tsp. baking soda; 2 eggs, beaten; 1 can sweetened condensed milk; 1 c. pitted dates; 1 c. raisins; 1 c. chopped, dried apricots; 1/2 c. chopped dried pineapple; 2 c. candied orange peel; nuts

Servings: persons

2 c. whole wheat flour
1/2 c. flour
1/4 c. wheat germ
1 tsp. baking soda
2 eggs, beaten
1 can sweetened condensed milk
1 c. pitted dates
1 c. raisins
1 c. chopped, dried apricots
1/2 c. chopped dried pineapple
2 c. candied orange peel
nuts

1
Preheat oven to 300u00b0.
2
Butter a 9-inch spring pan or tube pan. In a bowl, mix whole wheat flour, flour, wheat germ and soda and set aside.
3
In a bowl, combine eggs and milk.
4
Blend well.
5
Stir in fruits and nuts.
6
Fold dry ingredients into fruit mixture. Pour into prepared pan.
7
Bake for 2 hours or until center springs back.
8
Place pan on a rack and cool before turning out.

721

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. whole wheat flour, 1/2 c. flour, 1/4 c. wheat germ, 1 tsp. baking soda, and more.

Yes, Whole Wheat Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Fruit Cake

How did you like this recipe?

Frequently Asked Questions