Save on Pinterest

Makeover Holiday Loaf

This fruit and nut-filled treat serves up the essence of fruitcake, but with a better nutritional profile than the original. If your family loves fruitcake, they're sure to enjoy this recipe. Iris Cook - Glasgow, Montana
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    1 loaf (16 slices)


  • 3/4 cup golden raisins and cherries
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins
  • 1/4 cup shortening
  • 1/4 cup brown sugar blend
  • 2 eggs
  • 1/2 cup molasses
  • 1/4 cup unsweetened applesauce
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking powder
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 3/4 cup fat-free milk


  • Coat a 9x5-in. loaf pan with cooking spray. Line the bottom with waxed paper; spray the paper and sprinkle with flour. Set aside.
  • Combine the golden raisins and cherries, walnuts and raisins. Set aside. In a large bowl, beat shortening and brown sugar blend until well blended. Add eggs, one at a time, beating well after each addition. Beat in molasses and applesauce (mixture will appear curdled).
  • Combine the flour, cinnamon, baking powder, nutmeg, allspice, salt, baking soda and cloves; add to shortening mixture alternately with milk. Fold in raisin mixture.
  • Transfer to prepared pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator.
Editor's Note
This recipe was tested with Splenda brown sugar blend.
Nutrition Facts
1 slice: 208 calories, 7g fat (1g saturated fat), 27mg cholesterol, 164mg sodium, 32g carbohydrate (16g sugars, 2g fiber), 5g protein.

Recommended Video


Click stars to rate
Average Rating:
  • pndestes
    Jan 10, 2009

    No comment left

  • fah25
    Dec 31, 2008

    No comment left

  • jtrader33
    Dec 30, 2008

    No comment left

  • janisfour
    Dec 30, 2008

    What's with the shortening? Who uses that to bake with anymore?

  • bbheart
    Dec 30, 2008

    I made this and it ok, but I made it again and use cream the next time and it was better. If you are wathing your weight, then use the fat-free milk. I like the cream better.