By Mayo Clinic Staff

Dietitian’s tip:

The whole grains and seeds in this recipe add a taste of earlier times to this holiday classic.

To make this plant based, use an egg substitute.

Number of servings

Serves 12

  1. High Fiber
  2. Low Sodium


  1. 2 cups assorted chopped dried fruit, such as cherries, currants, dates or figs
  2. 1/2 cup unsweetened applesauce
  3. 1/2 cup crushed pineapple packed in juice, drained
  4. Zest and juice of 1 medium orange
  5. Zest and juice of 1 lemon
  6. 1/2 cup unsweetened apple juice
  7. 2 tablespoons real vanilla extract
  8. 1/4 cup sugar
  9. 1/2 cup rolled oats
  10. 1/4 cup flaxseed flour
  11. 1 cup whole-wheat pastry flour
  12. 1/2 teaspoon baking soda
  13. 1/2 teaspoon baking powder
  14. 1 egg
  15. 1/2 cup crushed or chopped walnuts


In a medium bowl, combine dried fruit, applesauce, pineapple, fruit zests and juices, and vanilla. Let soak for 15 to 20 minutes.

Line the bottom of a 9-inch-by-4-inch pan with parchment (baking) paper.

In a large bowl, whisk together sugar, oats, flours, baking soda and baking powder. Add fruit and liquid mixture to dry ingredients and stir to combine. Add egg and walnuts and stir to combine.

Pour mixture into loaf pan and bake at 325 F for 1 hour, or until toothpick inserted in the center comes out clean. Let the fruitcake cool for 30 minutes before removing it from the pan.

Nutritional analysis per serving

Serving size: 1 slice (1/12th of loaf)

  • Total carbohydrate 41 g
  • Dietary fiber 5 g
  • Sodium 117 mg
  • Saturated fat 0.5 g
  • Total fat 5 g
  • Trans fat Trace
  • Cholesterol 15 mg
  • Protein 5 g
  • Monounsaturated fat 1 g
  • Calories 229
  • Added sugars 5 g
  • Total sugars 25 g

Created by the chefs at Mayo Clinic’s Dan Abraham Healthy Living Center.