Sugarless Fruit Cake

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

 

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 :)

 

, , , , , , , , , , , ,

3 Responses to Sugarless Fruit Cake

  1. Jennelle Charles December 27, 2013 at 9:04 am #

    hmmm…. delicious

  2. Betty Bedeau October 14, 2014 at 11:55 am #

    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.

    • Felix October 21, 2014 at 7:00 am #

      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.

Leave a Reply


nine × = 45

You might also likeclose
MyFreeCopyright.com Registered & ProtectedProtected by Copyscape Duplicate Content Detection Tool