Skillet Breakfast Fruitcake
This post was sponsored by Bai.
I hate fruitcake.
You are gross. Just hearing your name brings on thoughts of a dense brick of a loaf filled with the gummiest fruit that tastes of leftover halloween Dots candy that I find in the back of my pantry from 3 years ago. The idea of eating you makes me feel overwhelmingly meh.
Like, say perhaps I was looking for a DIY food gift to give. I would never ever ever give you. Because meh.
So I was wondering, are you related to coconut water? Because coconut water is also very meh.
p.s. I do think you have the potential to be less meh.
This weekend was so social for us.
Friday night we had a dinner double date with some friends. Then Saturday we hosted an ugly sweater + gingerbread house decorating party at our house. I bought a mini blow torch for the occasion. This was the first party we’d ever thrown on our own. Andrew and I both grew up with this fear that if we threw a party no one would come. I’m happy to say people came to our party…and I hugged them all. It’s nice having people you care about and having people who care about you.
Now I wanna have a party every weekend.
Or maybe every other weekend. And then I could become known as the girl who throws parties every other weekend. What a dream.
Then Sunday I went to a cookie exchange brunch thrown by one of my grad school friends. I was supposed to bring 2 dozen cookies butttt sometimes life is hard and I ended up burning half the batch. I made these cookies and stuffed them with nutella.
Back to fruitcake. While I wouldn’t be inclined to order or buy a fruit cake, I am pro this version here.
It’s made with bubbly Bai Pear, which is fruity. And that works because this is a fruit cake. And I added blackberries, pomegranate seeds (arils, whatev), apples and a small mountain of cinnamon. Cinnamon + apples = yup, good idea for holiday time.
The key is there is none of that congealed, gummy fruit that creeps me out so.
AND this version isn’t dense like the fruitcakes of Christmas past, but instead it’s light and fluffy and very cake-like.
If you’re thinking, when do I eat this?
Let me tell you.
You eat this for breakfast. It’s not quite sweet enough for a dessert, but for a breakfast or brunch it works.
So the good news of the day is…you don’t have to hate fruitcake anymore!
Skillet Breakfast Fruitcake
Yield: 1 skillet cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1 1/3 cup white whole wheat flour
1 cup oat flour
1/2 cup apples, peeled & chopped into 1/2" cubes
1/2 cup pomegranate seeds
1/2 cup blackberries
1/3 cup walnuts, roughly chopped
2 teaspoons cinnamon
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup maple syrup
4 oz applesauce (scant 1/2 cup)
1/2 cup Bai Indonesia Nashi Pear
Preheat oven to 375F. In a bowl, combine all dry ingredients. In a separate bowl, combine wet ingredients. Pour wet into dry and mix until just combined. Pour batter into a greased skillet. Bake for 35 minutes. Allow to cool 10 minutes before serving.
You could always pour batter into muffin tins and bake up some fruitcake muffins. Just decrease baking time to 12-15 minutes.
May this be the perfect solution to your fruitcake needs.