This Fruitcake Mug Cake isn’t your mom’s fruitcake! It’s fluffy and soft-textured, aromatic with orange and warm spices, and healthy enough for breakfast, but delicious enough for dessert. Merry Christmas.
I believe there are two types of people in this world: those who love fruitcake and those who despise it.
I have always considered myself to fall into the latter group.
I have nightmarish childhood Christmas memories of my mom forcing my sister and I to try her beloved fruitcake, a nearly-soggy (and what we considered to be inedible) concoction of cake and oddly sticky candied fruit and nuts that was laced with something a little too adult for our childhood taste preferences. Like most kids, all we really wanted were candy canes and those chocolate peanut butter trees in the yellow wrappers.
That fruitcake turned me off to just about any and every cake with fruit.
But I got to thinking, fruitcake doesn’t have to be quite so off-putting. It doesn’t have to be soggy and it doesn’t need candied fruit (which I’ve never been a fan of, even as a kid), and it doesn’t need alcohol either. (Of course, I’m not talking about the traditional fruitcake, which may very well need all those things. My fruitcake isn’t traditional though, but I’m sure you guessed that immediately upon noticing it’s made in the microwave, lol!)
My fruitcake (which was adapted from my recipe for The Best Pumpkin Spice Mug Cake for One) is fluffy-textured (yup, even out of the microwave) and aromatic with orange zest and warm spices. It has a good amount of protein (8 grams per serving), and I think it makes a decent breakfast, especially on a special occasion. You can top it with a dollop of whipped cream (or coconut “whipped cream”) to make it feel a bit more indulgent, and pomegranate arils on top make it festive and pretty. Cheers to a new generation of fruitcake.
Wishing you and yours a Christmas that’s merry and bright and full of love. xoxo, Faith