Best 2 Pritikin Fruitcake Recipes
Indulge in the delightful flavors of Pritikin Fruitcake, a healthier take on the classic holiday treat. This recipe features a moist and flavorful cake base made with whole wheat flour, oats, and a variety of dried fruits, nuts, and spices. The unique combination of ingredients creates a delicious and nutritious snack or dessert option. Additionally, the article offers variations of the Pritikin Fruitcake recipe, including a gluten-free version, a sugar-free version, and a vegan version. Each variation caters to different dietary needs and preferences, ensuring everyone can enjoy this wholesome treat. Explore the recipes and discover the perfect Pritikin Fruitcake to satisfy your sweet cravings while maintaining a balanced lifestyle.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
PRITIKIN FRUITCAKE
This is a really yummy moist cake, but because there is no sugar in it, it won't keep long. I actually like eating this with butter on it..so much for the diet, but it is very tasty. You can substitute fresh, sugar free juice for the water, pineapple is particularly tasty. I also add in more Glace Cherries because I love 'em.
Provided by Romany The Cat
Categories Dessert
Time 55m
Yield 1 Cake
Number Of Ingredients 12
Steps:
- Place fruits, spices and water into a large saucepan and heat till simmering.
- Simmer for about 3-4 minutes and then remove from heat, allow to cool for about 30 minutes but not to get cold.
- Add flour, milk and egg white (in the saucepan is fine) and mix well.
- Line a medium caketin with baking paper and pour in mix.
- Bake in a moderately hot oven for 45 minutes.
Tips:
- Prep Fruit Ahead of Time: Ensure all dried fruits are plump and juicy by soaking them in a mixture of orange and pineapple juice overnight or for at least 4 hours.
- Use High-Quality Ingredients: Fresh, high-quality ingredients, especially fruits and nuts, contribute to a better-tasting fruitcake.
- Don't Overmix Batter: Overmixing the batter can result in a tough and dense fruitcake. Mix just until all ingredients are combined.
- Bake Slowly and Evenly: Bake the fruitcake at a low temperature for a longer duration to prevent it from drying out or burning. A slow, even bake ensures thorough cooking.
- Wrap and Store Properly: Once baked, wrap the fruitcake tightly in plastic wrap or aluminum foil and store it in a cool, dry place for several days to allow the flavors to develop and mature.
Conclusion:
Pritikin fruitcake is a delicious, healthier alternative to traditional fruitcakes, offering a lower sugar content and a bounty of nutritious ingredients. With careful preparation, using high-quality ingredients, and proper baking and storage techniques, you can create a moist, flavorful fruitcake that can be enjoyed during the holiday season or any time of the year. Remember to experiment with different dried fruits, nuts, and spices to tailor the flavor profile to your preference. Embrace the joy of baking and relish the homemade goodness of Pritikin fruitcake.
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