Perfect for the holidays, this super moist and tender, festive yogurt fruitcake is loaded with dried fruits and nuts for a burst of flavour in every bite.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/3 cup pine nuts
- 1/3 cup walnuts, crushed
- 1/4 teaspoon salt
- 1 cup plain full-fat yogurt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/3 cup raisins (or dried cherries)
- 1/3 cup dried cranberries
- 1/3 cup dried dates, chopped (approximately 7 pieces)
- 1 tablespoon strawberry jam (optional)
- 1 egg
- Preheat oven to 325 F. Line a standard loaf pan with parchment paper, then lightly grease with baking spray.
- In a large bowl, combine flour, baking soda, pine nuts, walnuts, and salt, and stir together. Set aside.
- In a medium bowl, mix together yogurt, melted butter and brown sugar together using a hand mixer on medium high speed until smooth and creamy, about 2 minutes. Add in dried fruits (raisins, cranberries, dates), jam and egg. Mix together for another minute.
- Pour the dried fruit mixture into the flour mixture and mix together using a spatula until just combined. Let the batter sit for 3 minutes. Pour batter into loaf pan.
- Place the loaf pan into a water bath (a large baking pan with hot water). The water will help the cake cook evenly and will make it more moist. Place into middle rack in the oven and bake for 1.5 hours (90 minutes) or until a toothpick inserted into the center of the cake comes out clean with few to no crumbs. Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely on a wire rack.
- You can substitute and use any kind of dried fruit and nuts that you like.
- To store, wrap cake tightly with plastic wrap to retain moisture. The fruitcake can be stored this way for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: yogurt fruitcake, fruitcake, fruitcake with yogurt, healthy fruitcake