Fruitcake, eggnog and holiday payback

Q: Like most people, I enjoyed fruitcake and eggnog during the holidays, and am now paying the price! Please provide nutritional information on these holiday foods.

A: It turns out, traditional fruitcake is not the artery-clogger most people think it is. Here are the figures per generous serving (1-inch thick slice):

Calories: 416
Fat: 16.6 g. (35% of cals.)
Sodium: 131 mg.
Fiber: 2.9 g.
Cholesterol: 90 mg.

Now, given these figures, I wouldn’t recommend eating fruitcake every day of the holiday season. But then, I don’t know anyone who would. (Get in line, if you want to kick fruitcake while it’s down!)

If fruitcake and eggnog are your favorites, however, and you plan on indulging next year, try these alternative, lower-fat recipe.

Light Christmas Fruitcake

Light Christmas Fruitcake

INGREDIENTS
2 cups very thinly sliced carrots
3 cups unbleached flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp powdered ginger
1/2 tsp grated nutmeg
1 cup buttermilk
1/2 cup applesauce
1/2 cup fat-free egg substitute
1/3 cup maple syrup
2 tbsp canola oil
1/4 tsp almond extract
2/3 cup chopped dried apricots
1/3 cup chopped dates
1/3 cup raisins

Steam the carrots for 10 minutes, or until very soft.

Meanwhile, in a large bowl, mix the flour, baking soda, baking powder, ginger and nutmeg. Set aside.

Transfer the carrots to a blender. Add the buttermilk and process until the carrots are pureed. Add the applesauce, egg, maple syrup, oil and almond extract.

Pour the liquid ingredients into the bowl with the flour. Mix well. Fold in the apricots, dates and raisins.

Coat a 6-cup bundt pan with no-stick spray. Add the batter and smooth the top. Bake at 350 degrees F for 35 minutes, or until a cake tester inserted in the center of the cake comes out clean. Invert onto a wire rack.