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Loaf of non alcoholic low calorie classic fruit cake

Non Alcoholic Classic Fruit Cake

A healthier, non alcoholic, whole wheat fruit cake that is soft and delicious
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Soak Time 1 day
Total Time 1 hour 10 minutes
Servings 15
Calories 151kcal


  • 3 tablespoon (30 grams) Dried Cranberries chopped
  • 3 tablespoon (35 grams) Dried Blueberries chopped
  • 3 tablespoon (40 grams) chopped Dried Apricots
  • 3 tablespoon (30 grams) chopped Dried Pineapple
  • 9 tablespoon (135 ml) Apple Juice or Brandy, check note
  • 2 cups (240 grams) Whole Wheat Flour
  • 1 ½ teaspoon (5 grams) Baking Powder
  • ½ teaspoon (4 grams) Ground Cinnamon
  • ¼ teaspoon (2 grams) Salt
  • 1 tablespoon (14 grams) Unsalted Butter, melted
  • 1 Large Egg room temperature
  • 2 teaspoon (10 ml) Vanilla Extract
  • ½ cup (125 grams) Plain Nonfat Greek Yogurt
  • 2 tablespoon (30 ml) Molasses
  • ½ cup (120 ml) Maple Syrup or substitute Honey
  • ½ cup (120 ml) Nonfat Milk


  • Take dried fruits; cranberries, blueberries, apricots, pineapple and apple juice in a glass container with a tight lid. Fill apple juice until dried fruit submerge in juice for even soaking.  Pineapple pieces were very dried and had more volume, hence i used almost 12 tablespoon of apple juice. 
  • Cover the container with lid and refrigerate for at least 8 hours or up to 24 hours. When ready to bake, before starting the prep work, drain and discard apple juice. If required, gently squeeze or press dried fruits in strainer to extract excess apple juice.
  • Preheat the oven to 350 F.
  • Grease a 9x5” loaf pan with butter or spray a nonstick cooking spray. My pan was slightly smaller, 8 ½ x 4 ¾” pan.
  • In a bowl whisk together flour, baking powder, baking soda, cinnamon, salt and keep aside.
  • In a larger bowl, beat together butter and egg until well mixed.
  • Beat in vanilla extract, followed by yogurt until no yogurt lumps remain.
  • Stir in molasses and maple syrup.
  • Fold in flour and milk, starting & ending with flour in 3 parts. Fold or stir until just incorporated.
  • Fold in drained dried fruits.
  • Pour the batter into a greased loaf pan, spread evenly and bake in a preheated oven for 40-50 minutes or until toothpick or cake tester inserted in the center comes out clean. Mine was done in 55 minutes.
  • Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to completely cool.
  • Slice and serve.
  • Store in an airtight container for upto 5 days.


  • Apple juice/brandy - Soak dried fruit in apple juice or in brandy for alcoholic version. It is essential to soak in some liquid for a moist cake, else dried fruits will soak up the moisture from the batter. Dried pineapples I used were very dry and I had to use almost 11-12 tablespoon of apple juice.
  • Bake time -I had to bake for 55 minutes. The crust was crusty and center was moist. My theory for longer bake time of the cake is, since I used more juice, batter had more moisture, hence longer bake time.
  • Maple syrup - Good substitute is honey or agave.
  • Nutrition -  Values mentioned below are approximate. 


Serving: 0g | Calories: 151kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 216mg | Fiber: 3g | Sugar: 17g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg