A healthy fruitcake recipe that's easy to make...

and even easier to enjoy!

Here’s a healthy fruitcake recipe - a delicious Christmas cake that contains nuts, natural dried fruit, no dyes, no preservatives, and no artificial flavors! And, you don’t have to prepare it weeks in advance, which is great if you are like me - always doing everything at the last minute!

healthy fruitcake


  • 2 cups walnuts or pecans, coarsely chopped
  • ½ cup slivered almonds
  • 3 cups organic raisins
  • 1 ½ cups dried cranberries
  • 1 ½ cups organic pitted prunes
  • ¼ cup honey
  • ¼ cup dry sherry (optional) or water
  • 2 cups unbleached white flour
  • ½ tsp sea salt
  • ¼ tsp baking soda
  • 1 tsp ground cinnamon
  • 2 cups butter
  • 1 ¼ cups dark brown sugar or cane sugar
  • 4 free-range eggs

Preheat oven to 350F (180 C). Place bowl of water in bottom of oven. Line two 9x5x3 inch loaf pans with parchment paper - grease the paper generously.

Toast the nuts and chop the fruit. Mix them together in a large bowl. Whisk together the honey and sherry (I heat the honey slightly to make it more liquid). Pour it over diced fruit and nuts and toss.

chopped fruits and nuts

Mix together the dry ingredients.

Beat the butter and the sugar together until light and fluffy. Beat in the eggs, one at a time. I use free range organic eggs that we buy from a local farm here in Alberta.

farm-fresh organic eggs

Add the dry ingredients, don’t over mix. Work the fruit and nut mixture into the batter. Fill the loaf pans. Bake until the loaves are golden and spring back when lightly touched: 2 to 3 hours. Let the cake cool in the pans initially then turn onto wire racks to finish cooling. Enjoy!

Note: This recipe calls for a lot of butter. According to conventional thinking, this is not considered heart healthy, although more and more research is challenging this assumption. For a discussion on this topic see the Lipid Hypothesis page.

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