Sugar-free Fruitcake

Sugar-free Fruitcake Recipe | Golden Raisins, Cranberries, Pineapple, and Walnuts

| Servings: 12

Introduction

This sugar-free fruitcake recipe is a delicious and healthier alternative to traditional fruitcake. Packed with flavorful ingredients like golden raisins, walnuts, cranberries, and pineapple, this fruitcake is sure to be a hit with your family and friends.

History

Fruitcake has been a popular holiday treat for centuries, with variations of the recipe dating back to ancient Rome. This sugar-free version of fruitcake offers a modern twist on a classic dessert, perfect for those looking to enjoy a sweet treat without the added sugar.

Ingredients

1 cup of chopped golden raisins
0.5 tsp of salt
1.5 cups of chopped walnuts
1 cup of chopped cranberries
1 cup of crushed pineapple
0.25 cup of grated lemon peel
1 cup of flaked coconut
0.33 cup of orange juice
8 g of sugar substitute packets
1 tsp of ground mace
1 tsp of ground allspice
1 tsp of baking soda
1.5 cups of all-purpose flour

How to prepare

Mix the sugar substitute with the orange juice.
Pour the mixture over the chopped cranberries.
Soak for 1 hour, stirring often.
In a separate bowl, coat the raisins, nuts, coconut, and lemon rind with flour.
Add the cranberries and orange juice mixture to the coated ingredients.
Sprinkle baking soda over the mixture and mix well.
Add the spices and mix thoroughly.
Fold in the crushed pineapple.
Pour the batter into a greased and floured 9-inch loaf pan.
Bake at 325°F (163°C) for 40 minutes.
Allow to cool.

Variations

Add chopped dried apricots or figs for extra sweetness and flavor.
Substitute chopped almonds or pecans for the walnuts for a different nutty flavor.
Use a different citrus juice, such as lime or grapefruit, in place of the orange juice for a unique twist.

Cooking Tips & Tricks

Soaking the cranberries in orange juice helps to plump them up and infuse them with flavor.

- Coating the raisins, nuts, coconut, and lemon rind with flour helps to prevent them from sinking to the bottom of the cake.

- Folding in the crushed pineapple at the end ensures that it is evenly distributed throughout the batter.

Serving Suggestions

Serve slices of sugar-free fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Soaking the cranberries in orange juice helps to soften them and infuse them with flavor.

- Coating the raisins, nuts, coconut, and lemon rind with flour helps to prevent them from sinking to the bottom of the cake.

- Folding in the crushed pineapple at the end ensures that it is evenly distributed throughout the batter.

Ingredient Substitutions

Use dried cherries or blueberries in place of the cranberries.

- Substitute shredded zucchini or carrots for the crushed pineapple for a different texture.

- Use a different sugar substitute, such as stevia or erythritol, in place of the sugar packets.

Make Ahead Tips

This sugar-free fruitcake can be made ahead of time and stored in an airtight container at room temperature for up to a week. It can also be frozen for longer storage.

Presentation Ideas

Decorate the top of the fruitcake with a sprinkle of powdered sugar or a drizzle of glaze for a festive touch. Serve on a decorative platter or cake stand for a beautiful presentation.

Pairing Recommendations

Enjoy a slice of sugar-free fruitcake with a cup of hot tea or coffee for a cozy afternoon treat. It also pairs well with a glass of sparkling cider or champagne for a special occasion.

Storage and Reheating Instructions

Store leftover fruitcake in an airtight container at room temperature for up to a week. To reheat, place slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

210

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 12g

Fats

- Total Fat: 8g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 8%

- Iron: 6%

- Calcium: 2%

Alergens

Contains nuts (walnuts)

- May contain traces of gluten

Summary

This sugar-free fruitcake is a nutritious dessert option, with a good balance of carbohydrates, fats, and proteins. It is also a good source of dietary fiber and essential vitamins and minerals.

Summary

This sugar-free fruitcake is a delicious and healthier alternative to traditional fruitcake, packed with flavorful ingredients and sweetened with a sugar substitute. Enjoy a slice of this nutritious dessert with your family and friends during the holiday season or any time of year.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was given to me by my dear friend Martha, who had been on a health kick and was looking for ways to cut back on sugar in her baking. She had come across this sugar-free fruitcake recipe in a magazine and thought of me, knowing how much I loved to bake.

I had always been a lover of fruitcake, with its rich, dense texture and bursts of fruity flavor. But the thought of making a sugar-free version intrigued me. Could it really be as delicious as the traditional fruitcake I had grown to love? I was determined to find out.

I gathered the ingredients - dried fruits, nuts, spices, and a few surprise additions that Martha had sworn by. As I mixed everything together, the kitchen was filled with the warm, comforting scent of cinnamon and nutmeg. I couldn't wait to see how it would all come together.

As the fruitcake baked in the oven, I couldn't resist sneaking a peek every now and then. The top turned a beautiful golden brown, and the aroma that filled the air was simply divine. When the timer finally dinged, I pulled the fruitcake out of the oven and let it cool on the counter.

The moment of truth came when I sliced into the fruitcake and took a bite. My taste buds were met with a symphony of flavors - the sweetness of the dried fruits, the crunch of the nuts, and the warmth of the spices. It was absolutely delicious, and I couldn't believe that it was sugar-free.

I knew then that this recipe would become a staple in my baking repertoire. I shared it with friends and family, who were all amazed at how tasty and satisfying it was. They couldn't believe that something so good could be made without sugar.

Over the years, I've made this sugar-free fruitcake countless times. It has become a favorite among my loved ones, and I am always happy to whip up a batch whenever a special occasion calls for it. Whether it's Christmas, a birthday, or just a regular Sunday afternoon, this fruitcake never fails to impress.

As I look back on the journey of this recipe, I am filled with gratitude for Martha and her thoughtful gesture of sharing it with me. It has not only brought joy to my kitchen but has also sparked a passion for experimenting with healthier baking alternatives. I have since tried my hand at other sugar-free treats, each one a delightful surprise.

In a world where sugar seems to be in everything, it's comforting to know that there are ways to enjoy sweet treats without sacrificing taste or health. This sugar-free fruitcake has taught me that with a little creativity and willingness to try something new, delicious possibilities are endless.

So here's to Martha, to the joy of baking, and to the magic of a simple recipe that has brought so much happiness into my life. May it continue to inspire and delight for years to come. And may it remind us all that the sweetest things in life are often the simplest.