Nothing says a festive holiday more than serving cookies and fruitcake. This delicious recipe is a treasured and family favorite that my grandmother used to make that has a delicate grain and jammed with fruit and nuts. Those beginning their holiday baking and looking for an awesome cake, then let me share this recipe for grandma’s healthy fruitcake with oil and citrus with you.
Why You’ll Love This Low-Sugar Fruitcake Recipe
Unlike most other fruitcakes, this one uses less sugar with a majority of the sweetness contributed by the fruit. It also uses canola oil instead of butter or shortening and has no salt which is healthier and doesn’t affect the taste.
Though holiday fruitcakes are usually made in a bundt or tube pan, I like to bake this cake in two loaf pans and store one of the loaves in the freezer. However, you can always bake it in those pans if you like and make the baking time longer.
This cake is also easy to slice when completely cool. In fact, you can slice a loaf fairly thin and place in a ziplock freezer bag and unthaw when needed. I like to do that so I can serve a variety of holiday sweets.
If you haven’t tried baking a fruitcake yet or are undecided about how you feel about one, then I wish that you give my grandmother’s recipe a shot. It really is something special. Please if you do decide to try this recipe, please share it with your family and friends.
Healthy Fruitcake With Oil and Citrus
1 cup of shredded coconut
1 cup of sliced Paradise citron
1 cup of raisins
3/4 cups of Paradise candied red cherries, sliced
1/4 cup of Paradise candied green cherries, sliced
½ cups of walnuts, chopped
1 medium ripe banana, sliced
1- 1/4 cups of sugar
1/4 cup of Paradise candied orange peel
4 large eggs
1 cup of canola oil
3 cups of sifted flour
1 teaspoon of baking powder, leveled
1 tablespoon of vanilla
½ cups of orange juice
Combine the first seven ingredients with one cup of the flour and mix to coat.
Sift the remaining flour with the baking powder.
Cream the oil, eggs, vanilla, and sugar next until well mixed.
Add the sifted dry ingredients and orange juice alternately, a little at a time, beating well after each addition.
Add the fruit mixture next and mix all the ingredients together until well combined.
Pour into two well-greased 9 x 5-inch loaf pans that you lined with wax paper.
Bake in a 350-degree oven for 30 minutes and then reduce the temperature to 300-degrees and cook for about 30 minutes more, depending on how your oven is regulated.
Test with a cake tester or slender knife to see if anything sticks for determining doneness.
Leave in the pan for about five minutes before attempting to remove.
Slice when cool.
ENJOY!
This delicious fruitcake recipe is a treasured and family favorite that my grandmother used to make that has a delicate grain and jammed with fruit and nuts.
Course:
Dessert
Cuisine:
American
Keyword:
canola oil fruitcake, fruitcake with less sugar, grandma’s fruitcake recipe, healthy fruitcake with oil and citrus, holiday baking, low-sugar fruitcake with oil
Servings: 20
:
-
1
cup
of shredded coconut -
1
cup
of sliced Paradise citron -
1
cup
of raisins -
3/4
cups
of Paradise candied red cherries
sliced -
1/4
cup
of Paradise candied green cherries
sliced -
½
cups
of walnuts
chopped -
1
medium ripe banana
sliced -
1- 1/4
cups
of sugar -
1/4
cup
of Paradise candied orange peel -
4
large eggs -
1
cup
of canola oil -
3
cups
of sifted flour -
1
teaspoon
of baking powder
leveled -
1
tablespoon
of vanilla -
½
cups
of orange juice
-
Combine the first seven ingredients with one cup of the flour and mix to coat.
-
Sift the remaining flour with the baking powder.
-
Cream the oil, eggs, vanilla, and sugar next until well mixed.
-
Add the sifted dry ingredients and orange juice alternately, a little at a time, beating well after each addition.
-
Add the fruit mixture next and mix all the ingredients together until well combined.
-
Pour into two well-greased 9 x 5-inch loaf pans that you lined with wax paper.
-
Bake in a 350-degree oven for 30 minutes and then reduce the temperature to 300-degrees and cook for about 30 minutes more, depending on how your oven is regulated.
-
Test with a cake tester or slender knife to see if anything sticks for determining doneness.
-
Leave in the pan for about five minutes before attempting to remove.
-
Slice when cool.
-
ENJOY!
Another scrumptious fruitcake that I make is this banana fruitcake that you also may want to check out.
Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!
