Sugar Free Fruit Cake
A moist, naturally sweet fruit cake packed with dates, prunes, and raisins, perfect for those seeking a sugar-free dessert option with rich flavors and hearty texture.
Ingredients
Instructions
- Combine dates, water, prunes, and raisins in a saucepan and bring to a boil, then simmer for 5 minutes.
- Remove from heat and mash the fruit mixture.
- Add margarine and vanilla to the mashed fruit and let cool.
- Stir in the beaten eggs.
- Mix in flour with soda and optional walnuts.
- Pour batter into an 8-inch square pan.
- Bake at 350°F for 25 minutes, adjusting baking time for high altitude if necessary.
Tips & Substitutions
For a richer flavor, consider toasting the walnuts before adding them to the batter. If you want to make this cake even healthier, substitute half of the flour with almond flour or whole wheat flour. If you prefer a sweeter cake, try adding a mashed banana or a bit of unsweetened applesauce to the fruit mixture.
Serving Suggestions
This sugar-free fruit cake pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful dessert. For a more festive touch, serve it alongside a cup of tea or coffee. It also makes a great addition to holiday gatherings or can be enjoyed as part of a cozy afternoon snack.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the cake for up to a week. To reheat, simply slice a piece and microwave for about 15-20 seconds, or enjoy it cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Free Fruit Cake contains roughly 1368 calories, with 14g protein, 139g carbohydrates, and 73g fat. It is an excellent source of protein (28% of the Daily Value), iron (25% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 619mg per serving (27% 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 use other dried fruits in this recipe?
Absolutely! Feel free to substitute the prunes or raisins with your favorite dried fruits like dried apricots, cranberries, or figs. Just make sure to keep the total amount of dried fruit similar to the original recipe for the best texture.
Is it necessary to use margarine, or can I use another fat?
You can definitely swap margarine for butter or coconut oil if preferred. Each option will impart a slightly different flavor, but they all work well in keeping the cake moist. If using coconut oil, make sure it's melted and slightly cooled before mixing.
How can I make this cake vegan?
To make this cake vegan, you can replace the eggs with flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water per egg and let it sit until it thickens. This will help bind the ingredients together effectively.
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).