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    Home » Recipes » Sweet Things/Desserts

    Healthy Fruit Cake Tray Bake with Nuts

    December 19, 2017 By Monika Last Updated February 3, 2022 11 Comments

    Jump to Recipe
    Top down view of square fruit cake slices on top of grey surface.

    This healthy fruit cake tray bake is a lighter alternative to traditional fruit cake. It comes together very quickly and is bursting with festive flavours we all love during this time of the year.

    Fruit cake squares on top of dark table and parchment paper, with orange, lemon and knife.

    Why this recipe works

    This easy healthy fruit cake tray bake combines traditional festive flavours and is a simplified, quicker version of  traditional fruit cake.  And even though it is made with lots of sweet dried fruit and brandy it is still light and fluffy.  Ideal to enjoy with Christmas coffee.

    If you love fruit cake but have never made one because it takes ages to make then you will love this easy version of the fruit cake recipe.

    You will need to soak the fruit in brandy and orange juice but the cake itself takes about 45 minutes to make.  And that's both preparation and baking time!

    Why is this healthy fruit cake dairy free

    I might have mentioned before that when it comes to baking I usually have a dilemma whether to use butter or oil in a cake recipe.  More often than not I choose oil.

    This time I actually tried both and made 2 cakes: one with butter and one with oil.  If you've had a glance at the list of ingredients at the bottom of this post you will have guessed which cake I preferred - the one made with oil!  It was lighter and fluffier than the other cake and it tasted better too!  Which is why my easy, everyday fruit cake recipe ended up being dairy free:)

    Top down view of fruit cake on top of parchment paper with halved orange and knife.

    Ingredients

    I used a mixture of sultanas, prunes and cranberries which I presoaked in brandy and orange juice before adding into the cake batter. I also added chopped nuts for crunch and orange zest for more flavour.  The dry ingredients include flour, baking powder, mixed spice and some salt.  The wet mixture consists of oil, 2 eggs and a little sugar (only 3 tablespoons!).

    Step-by-step recipe instructions

    1.In a medium bowl combine the dried fruit, pour in the brandy and orange juice, stir and set aside to soak for 4 hours. Stir the mixture occasionally.

    Mixed dried fruit in white bowl with spoon.

    2. Preheat the oven to 375 F/ 190 C/ gas mark 5, lightly grease your cake pan and line with parchment paper. In a large bowl combine the flour, baking powder, mixed spice and salt and stir using a whisk.

    Flour and spices in white bowl with green whisk to the right.

    3. In another bowl beat together the eggs, sugar and oil for about 2 minutes.

    Smooth egg mixture in white bowl with ends of electric mixer visible.

    4. Pour in the fruit mixture, nuts, add the orange zest and stir.

    Top down view of nuts, dried fruit, egg mixture and orange zest in large white bowl with spoon.

    5. Add in the dry mixture and stir just to combine. Do not overstir.

    Fruit cake batter with some flour visible in white bowl with spoon.

    6. Pour the batter into your cake pan and bake in the centre of the oven for 30 minutes.

    Unbaked fruit cake in square cake pan lined with parchment paper.

    7. Remove from the oven, leave in the pan for 10 minutes then lift out with the paper and place on a rack to cool completely. 

    Top down view of baked fruit cake in square pan lined with paper.

    8. Meanwhile make the icing by combining the powdered sugar with the orange/lemon juice and stirring until smooth.  Drizzle over the cake (once completely cooled) and serve.

    Substitutions

    • Dried fruit: I used sultanas, cranberries and prunes, but you can use a different combination of dried fruits as well as adjust the proportions to suit your preference.
    • Nuts: I used a combination of walnuts and brasil nuts but pecans, almonds or macadamia nuts would work well too. 
    • Brandy: If you prefer to make this fruit cake alcohol free simply add a little more orange juice into the fruit mixture.

    Slices of fruit cake on top of wooden board with zester to the right and oranges and more fruit cake in background.

    Top tips 

    • Soaking the fruit: Try to soak the fruit for at about 4 hours or leave to soak overnight.
    • Batter: Do not overstir the batter. Once you've combined all the ingredients stir only until the flour is no longer visible.
    • Spice: I used mixed spice but pumpkin spice would be a good alternative.
    • Cool the cake completely before drizzling over the icing.
    • Storing: Store in a plastic container for up to 3 days.
    • Freeze for up to 3 months.

    You might also like

    • Vegan Dark Chocolate Truffles with Chestnuts
    • Rooibos Tea Loaf Cake
    • Polish Gingerbread Loaf Cake (Piernik)
    • Simple Chocolate Coconut Cake (Dairy Free)
    • Marzipan Cake with Chocolate Chips

    Check out also this collection of 27 everyday healthy cacao recipes.

    Keep in touch!

    If you make this easy fruit and nut cake I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of fruit cake slices on top of grey surface with halved lemon and orange, as well as knife.

    Healthy Fruit Cake Traybake with Nuts

    This healthy fruit cake traybake comes together very quickly and is bursting with festive flavours we all love during this time of the year.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Low fat, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Soaking the fruit: 4 hours hours
    Total Time: 4 hours hours 45 minutes minutes
    Servings: 12 squares
    Calories: 269kcal
    Author: Monika Dabrowski

    Equipment

    • 23 cm (9.5'') pan
    • Electric mixer

    Ingredients

    • ⅔ cup (100 g) sultanas/raisins
    • ⅔ cup (100 g) dried cranberries
    • ⅔ cup (100 g) prunes pitted, finely chopped
    • 4 tablespoons (60 ml) brandy/cherry brandy
    • ¾ cup (100 g) walnuts/pecans/almonds chopped
    • ⅓ cup+1½tbsp (100 ml) orange juice plus zest of 1 orange
    • ⅓ cup (80 ml) vegetable oil plus 1 teaspoon for greasing the pan
    • 2 large eggs
    • 3 tablespoons sugar
    • 1¼ cups (155 g) all-purpose/plain flour
    • 1½ teaspoons baking powder and mixed spice each
    • Pinch of fine sea salt

    For the icing

    • 4 tablespoons (30 g) confectioners' sugar/icing sugar
    • 1 tablespoon orange/lemon juice

    Instructions

    • Combine the sultanas, cranberries and prunes with the brandy and orange juice, stir and soak for 4 hours.
    • Preheat the oven to 375F /190 C/ gas mark 5. Grease a 23 cm square baking pan and line with parchment paper. Set aside.
    • In a bowl combine the flour, baking powder, mixed spice and salt and stir using a whisk. Set aside.
    • In another bowl beat together the eggs, sugar and oil for about 2 minutes until fluffy. Add the nuts, fruit mixture and orange zest and stir. Add the flour mixture and stir just to combine (do not overstir).
    • Pour the mixture into the prepared pan, smooth out the top and bake in the centre of the oven for 30 minutes (or until a toothpick inserted in the middle comes out clean). Remove from the oven and leave to cool in the pan for 10 minutes. Lift the cake out with the paper and place on a cooling rack to cool completely.
    • Make the icing by combining the icing (powdered) sugar with 1 tablespoon of either orange or lemon juice and stirring until smooth. Drizzle the icing over the cake, scatter some lemon/orange zest and serve!

    Notes

    • Substitutions: I used sultanas, cranberries and prunes, but you can use a different combination of dried fruits as well as adjust the proportions to suit your preference. I used a combination of walnuts and brasil nuts but pecans, almonds or macadamia nuts would work well too.  If you prefer to make this fruit cake alcohol free simply add a little more orange juice into the fruit mixture.
    • Soaking the fruit: Try to soak the fruit for at about 4 hours or leave to soak overnight.
    • Batter: Do not overstir the batter. Once you've combined all the ingredients stir only until the flour is no longer visible. 
    • Spice: I used mixed spice but pumpkin spice would be a good alternative. 
    • Storing: Store in a plastic container for up to 3 days.
    • Preparation time does not include the time needed to soak the fruit.

    Nutrition

    Serving: 1serving | Calories: 269kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 203mg | Fiber: 2g | Sugar: 20g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Comments

      5 from 2 votes (1 rating without comment)

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    1. Melissa says

      August 17, 2024 at 6:14 am

      5 stars
      Love this recipe idea! Can you take out 3 tbsp of oil and put in 3 tbsp of maple syrup, so you don’t have to use sugar? Whilst not altering the wet/dry ingredient ratio….

      Reply
      • Monika says

        August 17, 2024 at 9:56 am

        It might work though I can't guarantee 100% success as I haven't tried it. Let me know how it turns out if you do decide to give it a go, thanks:)

        Reply
    2. FrugalHausfrau says

      January 14, 2018 at 11:26 am

      Monika this has to be the most beautiful Christmas Cake ever! I love the fruits you used.

      Reply
      • Monika says

        January 14, 2018 at 3:18 pm

        Thank you Mollie, it's probably the easiest ever Christmas cake:)

        Reply
        • FrugalHausfrau says

          January 14, 2018 at 11:07 pm

          🙂 I get scared of things with colored fruit in them!! I've read the process but it still freaks me out, lol!

          Reply
    3. Jhuls says

      December 24, 2017 at 6:49 am

      These look so good, Monika. A recipe not only perfect for Christmas, but anytime of the year, too! Enjoy and happy Christmas!

      Reply
      • Monika says

        December 24, 2017 at 9:34 am

        Thank you Jhuls, Merry Christmas to you too:)

        Reply
    4. Cat says

      December 22, 2017 at 9:08 pm

      These cake looks fantastic. Love that it is packed with fruit and nuts and soaking them in brandy can never be a bad thing!x

      Reply
      • Monika says

        December 23, 2017 at 8:35 am

        Thank you Cat, glad you like it:)

        Reply
    5. Recipes Made Easy says

      December 21, 2017 at 4:11 pm

      Cursing you adding this recipe I though Id done enough baking this year and now I want to make this it looks fabulous.
      Have a great Christmas and best wishes for the new year. J x

      Reply
      • Monika says

        December 21, 2017 at 6:57 pm

        Thank you Jacqui, glad you like my cake! All the best to you too:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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