A Traditional Christmas Fruit Cake is tasty and moist and is baked in most homes and gifted to friends and family. This recipe for Christmas fruitcake is different and is healthy!! It is a revamped version of the traditional fruitcake. Dried apricots, figs, dates, sultanas, raisins, and a whole lot of nuts gives the cake a moist and sublime flavor. The cake is particularly healthy because as opposed to the traditional cake, it is prepared with whole wheat, jowar/sorghum flour, amaranth flour and almond meal. The recipe also contains the goodness of cane sugar which replaces any refined sugars.This moist Christmas Cake is a delight of divine spices, fruit, nuts and booze, it hits all the right notes.

Since last Christmas my friend is craving for 'Rum and Raisins' cake.. so this is for my friend Aashi Mukherjee.

It was my birthday,so I decided to bake this for my self.

A wonderful cake to celebrate christmas.

It's one of the simplest and sweet cake to bake

This cake is especially relevant for those who do not like to eat dense fruit cake but want some simple and fast Christmassy bakes . Apart from their lighter color, light fruitcakes tend to be less rich and not quite as sweet as their dark counterparts.Recipe adapted from Joyofbaking.#cake#mycookbook

My family all like Christmas pudding, but it's just not for me. This year I decided to try making a Christmas-style cake for me to have at Christmas, and hopefully win some of the others away from the evil Christmas pudding too ;).I took a red wine velvet cake recipe that I had and altered it by replacing the red wine with mulled wine, and added some Christmas spices to the icing. I am very pleased with the result of my test bake - it's lovely and moist, rich and and the spices come through nicely. Waiting till Christmas now to see if I can win the family over.

This all time favourite tea time cake is an evening heat! Slice and serve in your kids tiffin too! #kidstiffin

My Moma looooved “chocklet”. This was the main cake she’d bake for Thanksgiving and Christmas (and any other time too when she’d have a hankering for “chocklet” cake. #GoldenApron23#KeepRecipesAlive

This is the Indonesian version of Fruit & Nut cake (no nuts in my photo though). It's using a mix of sugar and dark and sticky palm sugar. You need to shave or shred the palm sugar to make it easier to beat.

I wanted to use the leftover sour-cream for sweets. So I made it. The result was moist and light.The edge burns easily as the mold is coated with granulated sugar. Be patient to bake until the centre becomes browned lightly.Not all granulated sugar becomes caramelized, but the crunchy texture is delicious. Recipe by miho1419

I came across this recipe on the internet when I was looking for semolina cake recipe. In my first attempt I followed the recipe step by step, but unfortunately the cake turned out very dry. So, I made orange syrup and poured it on top, I thought the syrup would make the cake moist. The cake was nice and moist with orange syrup, but it had to be eaten as quick as possible, because it turned bad the next day.So, in this recipe I have made some adjustments where I reduced the amount of flour and sugar in it and added extra almond powder. I used orange juice instead of milk and added orange zest. The cake turned out very nice, moist with slightly orange flavored.