Sugarless Fruit Cake
A moist, flavorful fruit cake packed with dates, prunes, raisins, and pineapple, perfect for those seeking a healthy, sugar-free dessert option suitable for any occasion.
Ingredients
Instructions
- Bring to boil the chopped dates, prunes, raisins, pineapple chunks, oleo, water, and pineapple juice.
- Simmer for 2 minutes.
- Allow the mixture to cool.
- In a separate bowl, mix flour, soda, cinnamon, salt, beaten eggs, vanilla, and chopped pecans.
- Add the cooled fruit mixture to the dry ingredients and combine well.
- Pour the batter into an angel food cake pan.
- Bake at 325°F (160°C) for 40 minutes or until done.
- Let the cake cool before serving. Very moist and good.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo with unsweetened applesauce. You can also use any dried fruit mix you have on hand, such as apricots or figs, to customize the cake. If you prefer a nuttier texture, try adding walnuts instead of pecans. Ensure all the dried fruits are chopped uniformly for even distribution in the batter.
Serving Suggestions
This sugarless fruit cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. Serve alongside a cup of tea or coffee for a perfect afternoon snack. You can also enjoy it as a part of a brunch spread that includes dishes like Easy Broccoli And Cheese Casserole.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarless Fruit Cake contains roughly 782 calories, with 11g protein, 100g carbohydrates, and 33g fat. It is an excellent source of protein (22% of the Daily Value), iron (22% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1120mg per serving (49% 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 fresh fruit instead of dried fruit?
While fresh fruit can add moisture and flavor, it's not recommended for this recipe as dried fruit provides the necessary sweetness and texture. If you prefer using fresh fruit, consider adjusting the recipe by reducing the water and adding natural sweeteners to compensate.
Is this cake suitable for freezing?
Yes, this fruit cake freezes well. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight before serving, ensuring it retains its moisture.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. This will maintain the moisture and binding properties needed for the cake, making it suitable for those following vegetarian recipes or egg-free diets.
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).