Sugarless Fruit Cake

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I made a sugarless cake a few months which got rave reviews by my readers for its simplicity and speed. Some even experimented and converted the cake to a fruit cake/ black cake by adding soaked fruits.   When I first tried this cake, I simply loved it and made a vow to try it during Christmas. This time I included our favourite, Cherry Brandy that we normally use to soak our fruits. Of course you can add any type of alcohol to your liking to make it a bit stronger but we decided to use cherry brandy, which is a bit more mellow and certainly PG 13. At least the children could enjoy some fruit cake as well.

Now, this is a simple cake.  There is no burning of sugar to make the browning.  (What a relief!  Some people tend to burn the sugar a little to much; making the cake a bit bitter.)  However, if you wish, you may soak your fruits a few days before or overnight.  You can also blend the fruits if you like as well. The rest of the preparation happens in as little as 15 to 20 minutes.

So without much delay, here is another healthy cake option.  Enjoy our version of sugarless fruit cake.

Sugarless Fruit Cake




1 cup dates, chopped
1 cup prunes, chopped
1 cup. raisins
1 cup Cherry Brandy or rum
1 cup. enriched flour
1 stick  (4 ounces or 1/2 cup) unsalted butter, melted
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Beat the eggs with the vanilla. Set aside.

Boil dates and prunes in the one cup of Cherry Brandy or rum for 3 minutes.


Add the butter and raisins and let cool.


Sift the flour. Mix the flour, baking soda, nutmeg and salt. Add to the beaten eggs. Mix well.


Add the fruit mixture. Mix well.



Pour into a well greased baking dish. Bake at 350 degrees for 25 to 30 minutes.

 Print this Recipe

Ok for some of you, you maybe wondering if this is deja vu but it’s not. The site gave some trouble and I had to do a full restore but I’m back online posting these wonderful recipes. No harm done. So, if you like this sugarless fruit cake recipe why not leave a comment or two.

Ah gone :)



  1. Betty Bedeau says

    Finally I made it back! Your sugarless fruit cake recipe was placed to the back to show up from time to time and as the year speeds along my question to you about ingredients is
    this. Please tell me why only baking soda was used and also, is this cake meant to be of a heavy texture Thank you a whole lot for your response.

    • says

      The baking soda in this recipe is sufficient, make sure you use fresh baking soda. This cake contains more fruits than normal cakes because it does not contain any sugar. This quantity will balance of the alkaline in the baking soda and make it react in the necessary way. Thus, it is expected that the cake will be a somewhat dense cake like most fruit cakes.

      • Betty Bedeau says

        Hi Felix, its getting closer to that other special time of year and I am just ready to continue my food experiments. Thank you so much for your response which leads me to my next question on this recipe. Biting on chunky fruit bits is not what I like to do so could the fruits we chopped smaller keeping in mind that this is a densely textured cake. Thank you again

  2. Betty Bedeau says

    Felix after rereading your response I found the answer to my question. Guess I was not paying attention. Love your work!!

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