Best 2 Low Fat Low Sugar Fruitcake Recipes

When it comes to baking a delicious fruitcake, finding a balance between taste and nutritional value can be a challenge. Traditional fruitcakes often pack a heavy punch of sugar and fat, leaving health-conscious bakers and those with dietary restrictions longing for a more wholesome alternative. In this comprehensive guide, we'll embark on a culinary journey to discover the best low-fat, low-sugar fruitcake recipe, one that delivers on both taste and nutritional value. We'll explore the secrets of reducing fat and sugar while preserving the rich, fruity flavor that makes a fruitcake so irresistible. So, whether you're a seasoned baker or a novice venturing into the world of healthier baking, join us as we unveil the secrets to crafting a guilt-free fruitcake that will tantalize your taste buds without compromising your health goals.

Let's cook with our recipes!

LOW FAT/ LOW SUGAR FRUITCAKE

Low Fat/ Low Sugar Fruitcake image

Got this recipe from a work friend who likes to keep the calories down at Christmas time. Surprisingly, for a low sugar low fat Christmas style cake, it is lovely to eat.

Provided by Chrissyo

Categories Dessert

Time 11h10m

Yield 1 Fruit Cake, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup sultana
1/2 cup glace cherries
1/2 cup raisins
2 tablespoons brandy
1 tablespoon water
1 cup cooked mashed pumpkin
2 eggs, beaten
1/2 cup apple juice
1/2 cup low-fat milk
1/2 cup chopped pecans or 1/2 cup walnuts
1 teaspoon grated fresh lemon rind
1 teaspoon grated orange rind
1 teaspoon mixed spice
1 teaspoon cinnamon
1 cup self raising flour
1 cup white lily self-rising flour
1/2 teaspoon bicarbonate of soda

Steps:

Preheat oven to 200 degrees Celsius.
Mix sultanas, raisins, cherries, brandy, water and soak overnight.
Mix pumpkin, eggs, applice juice, and milk in a bowl.
Add soaked fruit, nuts, rinds and spices, then flours and bicarbonate of soda.
Mix well with a wooden spoon as you add the flours.
Spoon into a lightly greased tin.
Bake for 10 minutes at 200 degrees C, then turn down to 180 degrees C and cook until baked through (approximately 1 hour).
Cool on a cake wire.
Store in the refrigerator.

Nutrition Facts : Calories 197.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 35.8, Sodium 203.9, Carbohydrate 34.6, Fiber 2, Sugar 13.8, Protein 4.7

MOIST CHRISTMAS CAKE (NO ADDED SUGAR OR FAT)

Moist Christmas Cake (no added sugar or fat) image

This recipe is really moist with a great flavour. Because of the natural sugars in fruit it is naturally sweetened. I have used this cake for all special occasions and everyone just loves it. Especially when they find out there is no added sugar or fat!

Provided by Keencook

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

500 g mixed dried fruit
1/2 cup chopped dried apricot
1 (400 g) can crushed pineapple with juice
1/4 cup fresh orange juice
1 teaspoon mixed spice
1 teaspoon baking soda
2 large eggs, separated
2 cups wholemeal self-rising flour

Steps:

Line base and sides of 20cm squared cake tin with paper.
Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
Cover and allow to cool.
Stir egg yolks (optional) and soda into fruit mixture.
Whip egg whites stiffly in large bowl.
Fold in fruit mixture, then fold in flour, making a firm mixture.
Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
Cover the hot cake with foil and allow to cool in the pan.
On special occasions, you may decorate the top with glace cherries and a few almonds.
Take care- all nuts have a high fat content.
The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
The water is added to the dried fruit so it can be boiled.

Tips:

Choose the right fruit. Use a mix of dried and fresh fruits that will retain their shape and flavor when baked. Avoid fruits that are too moist or delicate, as they may break down during baking.
Soak the fruit. Soaking the fruit in liquid (such as rum, brandy, or orange juice) will help to plump it up and make it more flavorful. If you're using dried fruit, be sure to soak it for at least 30 minutes before using.
Use a light touch. When mixing the batter, be gentle and avoid over-beating it. This will help to keep the cake light and fluffy.
Don't over-bake the cake. Fruitcake is best when it is slightly moist and dense. If you over-bake it, it will become dry and crumbly.
Store the cake properly. Fruitcake can be stored in an airtight container at room temperature for up to 2 weeks. It can also be frozen for up to 3 months.

Conclusion:

With its rich, flavorful ingredients and festive presentation, fruitcake is a classic holiday treat that can be enjoyed by people of all ages. Whether you're a seasoned baker or a novice, these tips and recipes will help you create a delicious and memorable fruitcake that will be the star of your holiday table. So grab your ingredients, preheat your oven, and get ready to bake a batch of this timeless Christmas treat!