Winter Jewel Fruitcake with White Icing Recipe | Vegetarian Times Skip to main content

Winter Jewel Fruitcake with White Icing

Try to find fruits dried without added sugar when making this holiday fruitcake. The cake slices more easily if made two or three days in advance. Decorate the cake as fancifully as desired.


Ingredient Set Name: 



Ingredient Line: 
3 cups bread flour or 2 cups all-purpose flour and 1 cup soy flour
Ingredient Line: 
1 Tbs. baking powder
Ingredient Line: 
1 ½ tsp. baking soda
Ingredient Line: 
⅛ tsp. salt
Ingredient Line: 
2 tsp. Jamaican baking spice mix or ½ tsp. each ground cinnamon, cloves, allspice and mace
Ingredient Line: 
½ cup chopped crystallized ginger
Ingredient Line: 
1 cup golden raisins
Ingredient Line: 
2 ½ cups dried cranberries
Ingredient Line: 
2 cups diced, dried apricots
Ingredient Line: 
2 cups sliced almonds
Ingredient Line: 
1 ½ cup applesauce
Ingredient Line: 
⅔ cup vegetable oil
Ingredient Line: 
1 cup barley malt or molasses
Ingredient Line: 
⅛ cup vinegar

Ingredient Set Name: 



Ingredient Line: 
⅓ cup confectioner's sugar
Ingredient Line: 
lemon juice


  1. Preheat oven to 300F. Grease and flour 10-cup bundt pan.
  2. To make fruitcake: In large mixing bowl, mix flour, baking powder, soda, salt and spices until well combined. Add all fruits and nuts to flour mixture, and toss until well coated.
  3. Blend together applesauce, oil, barley malt and vinegar. Working quickly, mix wet ingredients into dry, stirring only until mixed thoroughly. Pour batter into pan and place in center of oven.
  4. Bake for 1 1/2 hours, or until done. Cool cake completely on rack.
  5. Meanwhile, to make icing: Place confectioner’s sugar in bowl, and whisk in enough cold water to form thick paste. Add 2 to 3 drops lemon juice. Drizzle icing over cake in swirls or an attractive pattern, add garnish if desired and serve.

Wine Suggestions
Not every year is a vintage year for Port, but 1997 was just such a stellar year. For over 200 years, the House of Sandeman has been making world-class Port originating in Spain and Portugal. Try a vintage Port or Sandeman’s Founder’s Reserve Port.

Nutrition Information: 

7 g
Total Fat: 
17 g
Saturated Fat: 
2 g
69 g
210 mg
5 g
41 g
Serves 18