If you love fruit cake, this recipe should satisfy your taste buds.

Packed full of nuts and healthy fruits, this high fiber fruit cake is a great way to start Christmas Day.

Ingredients

• ¾ cup whole wheat flour
• 2 scoops ALLWHEY Butterscotch Maple Fudge protein powder
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup of molasses
• 1 cup dried apricots, chopped
• 1 cup raisins
• ¼ dried mango, chopped
• ½ cup dried cranberries
• ¼ cup dried ginger
• 1 cup walnuts, chopped
• 1 cup almonds, chopped
• 1 cup hazelnuts, chopped
• ¾ cup pumpkin puree
• ¼ cup water
• 1 tsp vanilla extract
• 2 ½ tsp cinnamon
• ¾ tsp nutmeg
• 5 to 10 Drops rum flavor extract (optional)

Preparation

1. Preheat the oven to 375⁰F
2. Grease a muffin tray with low-fat Pam spray.
3. Mix the dry ingredients together in a large bowl.
4. Add the chopped nuts and fruit and mix well until coated.
5. Mix together the pumpkin puree, water, vanilla and rum extract together before adding the dry mix.
6. Add the remaining wet ingredients.
7. Fill greased muffin cups 2/3 of the way full and bake for 20 to 30 minutes. Insert a toothpick to check doneness.
8. Let cool.

Tags: fruit cake cup cakes, high protein recipes

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