Whole Wheat Fruitcake Recipe

Name: Whole Wheat Fruitcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. coarsely minced dry figs; 2 c. minced dry apricots; 1/2 c. minced candied lemon peel; 1 1/2 c. golden brown raisins; 1 1/2 c. minced dates; 2 c. minced pecans; 2/3 c. green candied cherries, halved; 2/3 c. red candied cherries, halved; 1 1/2 c. whole wheat flour; 1 1/2 c. brown rice flour; 1 teaspoon baking pwdr; 3/4 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/2 teaspoon grnd cloves; 1/2 teaspoon grnd cardamom; 2 Packages Butter Buds; 12 egg whites; 1 1/2 c. apple juice concentrate; 1 c. red wine; 1/2 teaspoon baking soda; 2 tbsp. water; Brandy

Servings: persons

2 c. coarsely minced dry figs
2 c. minced dry apricots
1/2 c. minced candied lemon peel
1 1/2 c. golden brown raisins
1 1/2 c. minced dates
2 c. minced pecans
2/3 c. green candied cherries, halved
2/3 c. red candied cherries, halved
1 1/2 c. whole wheat flour
1 1/2 c. brown rice flour
1 teaspoon baking pwdr
3/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon grnd cloves
1/2 teaspoon grnd cardamom
2 Packages Butter Buds
12 egg whites
1 1/2 c. apple juice concentrate
1 c. red wine
1/2 teaspoon baking soda
2 tbsp. water
Brandy

1
In a large bowl, combine the figs, apricots, lemon peel, raisins, dates, pecans, and cherries.
2
In another bowl, sift together the flours, baking pwdr, spices, and Butter Buds.
3
Add in the flour mix to the fruit and toss them together till all the bits of fruit are separated and coated.
4
Beat the egg whites with the apple juice concentrate.
5
Stir in the wine.
6
Dissolve the baking soda in the water and stir it in too.
7
Combine the egg mix with the flour and fruit mix and thoroughly stir them together.
8
Pour into 6 medium-small (7 1/2 x 3 1/2 inch) loaf pans.
9
Bake the cakes in a preheated oven at 275 degrees for 2 hrs.
10
Allow the cakes to cold and remove them from the pans.
11
Wrap each cake in several layers of cheesecloth and soak the cloth with as much brandy as it will absorb.
12
Wrap the cake again, in foil or possibly plastic wrap, to retain the moisture.
13
To allow the fruit cakes to develop their full flavor, store them in a cold place for 4 weeks.

2666

kcal

Calories

200

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 c. coarsely minced dry figs, 2 c. minced dry apricots, 1/2 c. minced candied lemon peel, 1 1/2 c. golden brown raisins, and more.

Yes, Whole Wheat Fruitcake Recipe 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.

That's it — enjoy your meal!