Best Sugarless Fruit Cake Recipes

Sugar Free Fruitcake image

Provided by bigbadbrenda

Categories Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon apple pie spice
1/2 cup butter, cut into pieces
3/4 cup chopped ready to eat dried apricot
1/2 cup pitted chopped dates
1/2 cup candied cherry, chopped
2/3 cup raisins
1/2 cup milk
2 eggs, beaten
1 orange, rind of, grated
6 tablespoons orange juice
3 tablespoons clear honey

Steps:

Grease and line with parchment paper an 8 inch cake pan.
Sift the flour,baking powder and apple pie mix into a bowl.
Rub the butter with your fingers until it looks like breadcrumbs.
Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
Stir in the honey and mix everything together to a soft dropping conistency.
Spoon the mixture into the prepared pan and level the surface.
Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
Let the pan cool before turning out.

Nutrition Facts : Calories 426.9, Fat 13.9, SaturatedFat 8.1, Cholesterol 85.5, Sodium 201.6, Carbohydrate 70.1, Fiber 3.5, Sugar 28.4, Protein 8.2

Diabetic Fruit Cake image

Provided by ritagior

Time 50m

Yield Makes Pieces

Number Of Ingredients 0

Steps:

Mix the mixed vine fruits in the cognac or whiskey.
Melt the chopped dates in the 4 tbsps. water very slowly mixing all the time, over low heat. Mix with the vine fruits. Let the mixture stand in a cool place for 3 to 6 hours.
Sift the flour, baking powder and the mixed spice, add the rinds and the chopped nuts.
Mix the flour mixture with the fruit mixture well and put the cake mixture in a greased loaf tin measuring approximately 12cms. x 22cms.
Bake in a preheated oven, gas mark 4 or 195 degrees celius for about 50 mins. Check with a skewer. If it comes out clean, then the cake will be ready.
Let cool for about 1 hour.

Moist Christmas Cake (no added sugar or fat) image

Provided by Keencook

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 8

500 g mixed dried fruit
1/2 cup chopped dried apricot
1 (400 g) can crushed pineapple with juice
1/4 cup fresh orange juice
1 teaspoon mixed spice
1 teaspoon baking soda
2 large eggs, separated
2 cups wholemeal self-rising flour

Steps:

Line base and sides of 20cm squared cake tin with paper.
Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
Cover and allow to cool.
Stir egg yolks (optional) and soda into fruit mixture.
Whip egg whites stiffly in large bowl.
Fold in fruit mixture, then fold in flour, making a firm mixture.
Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
Cover the hot cake with foil and allow to cool in the pan.
On special occasions, you may decorate the top with glace cherries and a few almonds.
Take care- all nuts have a high fat content.
The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
The water is added to the dried fruit so it can be boiled.