~a lowfat recipe~
Makes five 5 1/2 X 3 1/4-inch loaves
I know why fruitcakes get a bad rap–who wants to eat all of those sugary, Day-Glo dried fruits? This lowfat, fruit juice sweetened version is both moist and light. The whole wheat pastry flour is the secret. Because this cake is such a natural for holiday gift-giving, I bake it in mini loaves to offer as presents.
Butter and all-purpose flour, for the pans
1 can (8 ounces) pineapple chunks in juice, drained, or 1 1/2 cups fresh pineapple chunks, about 1 X 1 X 1/2 inch
1 cup fresh or unthawed frozen cranberries
1 cup dried currants
1/2 cup chopped pecans
1 2/3 cups liquid fruit juice concentrate or Fruit Juice Reduction
1 cup buttermilk
3 large eggs
3 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly butter and flour five (5 1/2 X 3 1/4 X 2-inch) mini-loaf pans, tapping out the excess flour. Use decorative aluminum pans for gift giving.
In a medium bowl, combine the pineapple, cranberries, currants and pecans. Measure out 3/4 cup of the mixture and set aside.
In another medium bowl, whisk the fruit juice concentrate, buttermilk, and eggs until well combined. Sift the flour, baking soda, salt, cinnamon, ginger and allspice into another medium bowl. Add to the wet ingredients and whisk until smooth. Stir in the remaining fruit-pecan mixture. Divide the batter evenly among the pans, smoothing the tops. Sprinkle the reserved fruit-pecan mixture over the tops of the mini loaves. Place the pans on a large baking sheet.
Bake until the tops of the loaves spring back when pressed lightly with a finger, 45 to 55 minutes. Cool on a wire cake rack.
If removing loaves from the pan, cool for about 15 minutes and run a knife around the insides of the pans to loosen the cakes, then unmold onto the cake rack. Cool completely. (The loaves will keep, wrapped tightly in plastic wrap and stored at room temperature, for up to 3 days).
Mix it up with Mani – by Mani Niall