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Chock-full of Fruit Snackin' Cake Recipe
Chock-full of Fruit Snackin' Cake Recipe photo by Taste of Home

Chock-full of Fruit Snackin' Cake Recipe

Publisher Photo
This wholesome treat is loaded with healthy ingredients, including apples, raisins, cranberries and walnut. There's plenty of flavor in every moist bite, and it comes together in minutes. —Sami Taylor of Hermiston, Oregon
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 18 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • Sugar substitute equivalent to 1-1/2 cups sugar
  • 2-3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 cup orange juice
  • 1/3 cup canola oil
  • 2 large carrots, shredded
  • 2 medium apple, peeled and shredded
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1 cup chopped walnuts

Nutritional Facts

One piece equals 248 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 84 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 fruit.

Directions

  1. In a large bowl, combine the first six ingredients. Whisk the eggs, orange juice and oil; stir into dry ingredients just until moistened. Fold in the remaining ingredients.
  2. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Yield: 18 servings.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Chock-full of Fruit Snackin' Cake in Light & Tasty December/January 2005, p37

Nutritional Facts

One piece equals 248 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 84 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 fruit.

Reviews for Chock-full of Fruit Snackin' Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 2, 2010

"I followed the recipe as written, except I did cut down on the sugar substitute -- I used about 1-1/4 cups of Splenda. This was very tasty, and I will make again."

MY REVIEW
Reviewed Feb. 6, 2010

"i modified recipe a bit i added 1/4 c of ground bran with physilum and 3/4 c ground flax, 1/2 c whole wheat flour in place of white flour, replaced oil with apple sauce, added 2 extra apples, and added tons of cranberries, blueberries and raspberries, plus 3 tsp of cinnamon..ps my fruit wasn't dried but ground in food processor...we loved it definately a keeper"

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