Written by Guest Contributor Karen Toews (aka Renee's mom) of Real Food Matters.

From my earliest remembrance, holidays - Thanksgiving, Christmas and Easter - equated to wonderful times of being together with family and feasting. I had the privilege to grow up on a farm. My Mom was an efficient and amazing cook who planted a huge garden: its bounty heaped into bowls, casseroles and platters graced our holiday buffets.

Then there was dessert. Growing up in our house, no meal - holidays or otherwise - was complete without it. Puddings, fruit crisps, cakes, cookies. And pies. My Dad’s favorite and Mom’s specialty. From her hand, I learned that making a pie is a “fast-track” dessert, and pastry doesn’t have to be intimidating.

all photo credits: Karen Toews

Nobody in our house had serious weight issues, and we were all ‘normally’ healthy, so eating refined sugar wasn’t questioned beyond making sure you brushed your teeth after breakfast and before bedtime. Sweets were regular fare so not surprisingly, all stops were pulled when it came to the desserts offered for our holiday celebrations. I indulged like everyone else (depending on the year, there might have been some cousins who resisted temptation with “I’m not gaining 5 pounds this Christmas!”). It’s quite shocking to think how many trays of sugar-loaded goodies we ate but this was our tradition. And when I was the hostess planning the menu, I continued the pattern, along with probably a zillion other North Americans.

Fast-forward from those eating choices of twenty, thirty, forty (!) years ago that used to be (my) norm: we’re seeing the fallout from over-eating processed foods, especially refined sugar. Its addictive qualities - how else could I have consumed so many bars even after feeling stuffed - and white sugar’s contribution to hypoglycemia, diabetes, heart disease, indigestion, depression, etc. etc. The fact that sugar depresses our immune system just might explain why some of the family often missed part of our holiday celebrations due to a “flu bug going around.” The sugar train is still a runaway express, but as keepers of the kitchen we can reach for the switch.

Yes, we love to serve great-tasting food that people love to eat (lots of emotion attached to food) and enjoy their appreciation expressed through compliments and/or a second helping. Preparing a main course with healthy and wholesome savoury dishes is a good start for satisfied holiday guests, steering dining conversation away from “illegal” foods or our particular dietary choices is another - but we still want to offer a sweet ending.

There are healthy sweet options for after that last dinner plate’s cleared.

A tray of nuts, figs and dates; an assortment of cheeses and sliced fruit; black bean brownies with a dollop of yogurt. Magazines, recipe books, the web - recipes abound. Below is a recipe for a favorite of ours: a healthy version of the proverbial fruit cake, made of nuts and dried fruits. My grandchildren love this cake as much as the adults - a sure indicator this will be a dessert tradition on our holiday table. Thanks to Mom, who gave this recipe to me several years ago when both she and I were re-learning our sweet holiday endings.

Holiday Nut and Dried Fruit Cake

Ingredients

• 3 cups coarsely chopped Brazil nuts - (or combination, e.g. almonds, walnuts, pecans)
• 3 cups pitted dates coarsely chopped - (or combination of raisins, dates, prunes)
• 1 cup chopped dried apricots (I prefer unsulphured)
• ¾ cup flour - (whole-wheat, spelt, etc. - brown rice flour works well for gluten-free option)
• ½ cup maple syrup
• ½ tsp. baking powder
• ½ tsp. salt
• 3 eggs
• 1 tsp. vanilla

Directions

1. In a mixing bowl, combine nuts and dried fruits.
2. In another bowl stir together flour, baking powder and salt and add to fruit and nut mixture, stirring until they are well coated.
3. Beat eggs until foamy. Stir in maple syrup and vanilla and fold into fruit and nut mixture. Mix well.
4. Pour into greased and paper-lined 9x5 loaf pan. Bake at 300-325 for about 1 ½ hours - depending on your oven.
5. After an hour, check every 15 minutes. If cake is getting too dark on the top, cover lightly with foil for last half hour baking time.

poured into pans ready for baking

Notes

• After cake is baked, let cool completely, trying to resist snitching the chunky nuts sitting along the edges.
• I always wrap this cake in cheesecloth soaked in brandy or crabapple cordial. It doesn’t need to age to be delicious, but allowing 2-3 weeks for the liquor to absorb adds to the cake’s flavour and moist texture.
• Recipe can be doubled or tripled with very satisfactory results.

{Renee here again. Although we keep a mostly vegan kitchen we often eat animal products for feast meals and celebrations. This recipe fits perfectly into our family's food guidelines. This fruit cake is the dessert centerpiece of our holiday celebrations together. And my mom's not kidding, we all LOVE it.}