Diabetic Or No Sugar Fruit Cake
A moist, naturally sweet fruit cake packed with dried fruits and warm spices, perfect for those seeking a healthier dessert option or suitable for diabetics.
Ingredients
- 1/2 cup raisins ⓘ
- 5 dates or prunes, finely chopped ⓘ
- 5 figs, chopped ⓘ
- 16 dried apricot halves, finely chopped ⓘ
- 1 orange rind, grated ⓘ
- 1/2 cup butter ⓘ
- 1 1/4 cups plain flour ⓘ
- 1/2 teaspoon soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/8 teaspoon cloves
- 1 teaspoon vanilla ⓘ
- 2 eggs
Instructions
- Combine raisins, dates, figs, apricots, and orange rind in a small bowl.
- Set aside.
- Cream butter until light and fluffy.
- Add eggs and vanilla; stir in flour, soda, baking powder, and spices.
- Pour in the fruit mixture and beat until blended.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 325°F (160°C) for 45 to 55 minutes.
- Cool the cake and store in an airtight container for up to 3 days.
Tips & Substitutions
For a lighter texture, consider replacing half of the butter with unsweetened applesauce. You can also use whole wheat flour instead of plain flour for added fiber. If you prefer, substitute the dried fruits with your favorites like dried cherries or raisins. Ensure to chop the fruits finely for even distribution throughout the cake. This recipe can be easily doubled for larger gatherings.
Serving Suggestions
Serve slices of this fruit cake as a delightful afternoon snack or dessert. It pairs beautifully with a cup of herbal tea or coffee. For an extra touch, add a dollop of Greek yogurt on the side or drizzle with a sugar-free glaze. This cake is a great addition to holiday gatherings, complementing other festive dishes like Finnish Summer Soup.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days at room temperature. If you want to keep it longer, consider freezing it; just make sure to slice it first for easy thawing. Reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Diabetic Or No Sugar Fruit Cake contains roughly 1558 calories, with 21g protein, 247g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (94% of the Daily Value), calcium (76% of the Daily Value), and iron (62% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I replace the eggs in this recipe?
Yes, you can substitute the eggs with flaxseed meal or chia seeds. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water to replace one egg. Allow it to sit for a few minutes until it thickens into a gel-like consistency before adding it to the batter.
How can I enhance the flavor of this fruit cake?
To enhance the flavor, consider adding a splash of orange juice or a teaspoon of almond extract to the batter. You can also mix in some chopped nuts like walnuts or almonds for added texture and a nutty flavor, which complements the fruits well.
Is this cake suitable for freezing?
Absolutely! This fruit cake freezes well. After cooling completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. To thaw, simply leave it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).