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Healthy Christmas Fruit Bundt Cake - Light, Festive, and Full of Flavor

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 1 1/4 cups whole-wheat pastry flour
  • 1 cup fine almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • Wet ingredients: 1/3 cup extra-virgin olive oil (or avocado oil)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pure maple syrup (or honey)
  • 2 teaspoons pure vanilla extract
  • Zest of 1 large orange
  • 1/4 cup freshly squeezed orange juice
  • Fruit and nuts: 1 1/4 cups mixed dried fruit, chopped (e.g., cranberries, cherries, apricots, raisins, dates)
  • 1/2 cup raw nuts, chopped (walnuts, pecans, or pistachios; optional)
  • Soak and glaze: 1/3 cup orange juice (for soaking dried fruit)
  • 1 tablespoon rum or brandy (optional, for soaking or brushing)
  • 3/4 cup powdered sugar (or coconut powdered sugar), for glaze
  • 1–2 tablespoons milk or orange juice, for glaze
  • To finish: Pomegranate arils or extra chopped pistachios (optional)

Method
 

  1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly, getting into every ridge, then dust lightly with flour. Tap out any excess.
  2. Soak the fruit: In a small bowl, combine chopped dried fruit with 1/3 cup orange juice and the rum or brandy, if using. Let it sit 10–15 minutes to plump up, then drain well. Pat dry with paper towels to avoid extra moisture.
  3. Whisk dry ingredients: In a large bowl, whisk the whole-wheat pastry flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  4. Mix wet ingredients: In a separate bowl, whisk olive oil, eggs, Greek yogurt, applesauce, maple syrup, vanilla, orange zest, and 1/4 cup orange juice until smooth.
  5. Combine batter: Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix. Fold in the soaked, drained fruit and nuts until evenly distributed.
  6. Fill the pan: Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter a few times to release air bubbles and help the batter settle into the design.
  7. Bake: Bake for 35–45 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. The top should spring back lightly when touched.
  8. Cool: Let the cake cool in the pan for 12–15 minutes. Carefully loosen edges if needed, then invert onto a wire rack. Cool completely before glazing.
  9. Glaze: Whisk powdered sugar with 1 tablespoon milk or orange juice, adding more a teaspoon at a time until it’s thick but pourable. Drizzle over the cooled cake. Sprinkle with pomegranate arils or pistachios if you like.