This Healthy Christmas Fruit Bundt Cake brings all the festive warmth of a classic fruitcake without the heaviness. It’s tender, gently spiced, and studded with juicy fruit that actually tastes fresh and bright. You’ll skip the excess sugar and butter but keep the holiday magic intact.

The batter comes together quickly, and the Bundt shape makes it look impressive with almost no effort. Perfect for Christmas morning, afternoon tea, or gifting to friends who prefer a lighter treat.

Why This Healthy Christmas Fruit Bundt Cake Works

This healthier take cuts back on butter and refined sugar while keeping the Healthy Christmas Fruit Bundt Cake moist and flavorful. We use a mix of whole-wheat pastry flour and almond flour for tenderness, structure, and a soft crumb.

Soaked dried fruit adds natural sweetness and prevents dryness. Greek yogurt and olive oil give moisture without the heaviness of traditional fruitcakes. Warm spices and citrus zest bring the cozy Christmas aroma that makes the whole kitchen smell like the holidays.

Shopping List

Whole-wheat pastry flour (or white whole-wheat flour)
Almond flour
Baking powder and baking soda
Fine sea salt
Ground cinnamon, ground ginger, ground nutmeg, and allspice
Olive oil (light or extra-light for neutral flavor)
Plain Greek yogurt (2% or 5%)
Eggs
Pure maple syrup or honey
Brown sugar or coconut sugar (small amount)
Vanilla extract and almond extract (optional, but lovely)
Oranges (for zest and juice)
Lemon (for zest)
Assorted dried fruit (raisins, golden raisins, chopped dates, dried cranberries, dried apricots)
Chopped nuts (walnuts or pecans)
Unsweetened apple juice or orange juice (for soaking fruit)
Dark chocolate chips or cacao nibs (optional)
Powdered sugar (optional, for a light dusting)
Nonstick spray and a little flour for the pan

Step-by-Step Instructions

Prep the pan and oven. Preheat oven to 350°F (175°C).
Grease a 10- to 12-cup Bundt pan well with nonstick spray, then dust lightly with flour. Tap out the excess.
Soak the fruit. In a small saucepan, warm 1 cup unsweetened apple or orange juice. Remove from heat and add 1½ cups mixed dried fruit.
Let soak 15–20 minutes, then drain well and pat dry with paper towels so the cake doesn’t get soggy.
Whisk dry ingredients. In a large bowl, whisk 1½ cups whole-wheat pastry flour, 1 cup almond flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1½ teaspoons cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.
Mix wet ingredients. In another bowl, whisk ½ cup light olive oil, ¾ cup plain Greek yogurt, 3 large eggs, ⅓ cup maple syrup or honey, ¼ cup brown or coconut sugar, 2 teaspoons vanilla extract, ½ teaspoon almond extract (optional), the zest of 1 orange and ½ lemon, plus 2 tablespoons orange juice.
Combine. Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Do not overmix; a few small lumps are okay.
Fold in add-ins. Stir in the drained dried fruit and ½ cup chopped nuts. Add ¼ cup dark chocolate chips or cacao nibs if using.
The batter will be thick but spoonable.
Fill the pan. Spoon batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
Bake. Bake 40–50 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
Cool. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack.
Cool completely before slicing to keep the crumb tender and neat.
Finish. Dust lightly with powdered sugar for a snowy look, or drizzle with a simple orange glaze (¼ cup powdered sugar mixed with 1–2 teaspoons orange juice) if you want a touch of sweetness.

How to Store

Keep the Healthy Christmas Fruit Bundt Cake covered at room temperature for up to 3 days. It actually tastes better on day two as the spices settle and the fruit mingles with the crumb. For longer storage, wrap slices tightly and refrigerate for up to 6 days.

You can also freeze individual slices for up to 2 months; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes.

Why This Healthy Christmas Fruit Bundt Cake Good for You

Less refined sugar: Maple syrup and a small amount of brown sugar keep sweetness balanced without a sugar bomb.
Better fats: Olive oil offers heart-friendly monounsaturated fats instead of heavy butter.
Fiber and nutrients: Whole-wheat pastry flour, almond flour, and dried fruit add fiber, minerals, and natural antioxidants.
Protein boost: Greek yogurt and almond flour add protein, which helps with satiety and a steady energy release.
Spice benefits: Cinnamon and ginger bring warming flavor and potential anti-inflammatory perks.

Common Mistakes to Avoid

Skipping the fruit soak: Dry fruit can pull moisture from the batter and lead to a tough cake.
Overmixing: Stir only until combined. Overmixing develops gluten and makes the crumb dense.
Under-greasing the Bundt pan: Bundt pans have nooks and ridges. Grease and flour thoroughly to prevent sticking.
Cutting too soon: Let the cake cool before slicing.
Warm slices crumble and lose moisture.
Using strongly flavored olive oil: Choose light or extra-light olive oil for a clean taste.

Recipe Variations

Gluten-free: Swap the whole-wheat pastry flour for a 1:1 gluten-free baking blend. Keep the almond flour as is.
Dairy-free: Use a thick dairy-free yogurt (coconut or almond) in place of Greek yogurt.
No added sugar: Replace brown sugar with more maple syrup and reduce liquid by 1 tablespoon. Use unsweetened dried fruit.
Citrus-forward: Double the orange zest and add a tablespoon of chopped candied ginger for a bright, zippy twist.
Spiked holiday version: Soak the dried fruit in warm black tea with a splash of rum or brandy.
Drain well before folding in.
Seed and nut crunch: Add 2 tablespoons pumpkin seeds or sunflower seeds for texture and extra nutrients.
Mini Bundts or loaves: Bake in mini Bundt pans or two small loaf pans. Start checking at 22–25 minutes for minis and 35–40 minutes for loaves.

FAQ

Can I use only all-purpose flour?

Yes. For a similar texture, use 2 cups all-purpose flour and keep the almond flour at 1 cup.

If skipping almond flour, use 2½ cups all-purpose total and add 1 extra tablespoon olive oil to maintain moisture.

Do I have to include nuts?

No. Leave them out or replace with seeds or extra dried fruit. If allergies are a concern, skip almond flour and use a nut-free flour blend, though the texture will be slightly less tender.

What if I don’t have Greek yogurt?

Use regular plain yogurt but reduce the orange juice by 1 tablespoon to avoid a thin batter.

Sour cream also works and gives a richer taste.

How do I prevent fruit from sinking?

Toss the dried fruit with 1 tablespoon of the dry flour mixture before folding into the batter. A thicker batter also helps keep mix-ins suspended.

Can I make it the day before?

Absolutely. This cake tastes even better the next day.

Wrap it well once cooled and store at room temperature. Dust with powdered sugar just before serving.

How sweet is this cake?

It’s gently sweet, not sugary. If you prefer sweeter, add an extra 2 tablespoons maple syrup or a light glaze on top.

What size Bundt pan should I use?

A standard 10- to 12-cup Bundt pan fits this batter well.

If your pan is smaller, leave about 1 inch of space at the top and bake any extra batter as muffins.

Final Thoughts

This healthy Christmas fruit Bundt cake brings you the comfort of a classic holiday bake with a lighter touch. It’s moist, fragrant, and full of bright fruit without the heavy sugar and butter. Serve it for brunch, gift it to friends, or enjoy a slice with tea while the lights twinkle.

Simple to make, pretty to serve, and kind to your body just the way a modern holiday treat should be.