Best 5 Sugarless Fruitcake Recipes

Are you looking for a delicious and healthy way to enjoy the classic holiday treat of fruitcake without all the added sugar? Look no further! This article will provide you with a variety of sugarless fruitcake recipes that are sure to satisfy your sweet tooth without sacrificing your health goals. From traditional recipes using natural sweeteners like honey and maple syrup to more modern takes on this classic dessert using alternative ingredients like almond flour and coconut oil, this article has something for everyone. Whether you're a seasoned baker or a beginner in the kitchen, you'll find the perfect sugarless fruitcake recipe in this comprehensive guide.

Here are our top 5 tried and tested recipes!

SUGAR FREE FRUITCAKE

Sugar Free Fruitcake image

Make and share this Sugar Free Fruitcake recipe from Food.com.

Provided by bigbadbrenda

Categories Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon apple pie spice
1/2 cup butter, cut into pieces
3/4 cup chopped ready to eat dried apricot
1/2 cup pitted chopped dates
1/2 cup candied cherry, chopped
2/3 cup raisins
1/2 cup milk
2 eggs, beaten
1 orange, rind of, grated
6 tablespoons orange juice
3 tablespoons clear honey

Steps:

Grease and line with parchment paper an 8 inch cake pan.
Sift the flour,baking powder and apple pie mix into a bowl.
Rub the butter with your fingers until it looks like breadcrumbs.
Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
Stir in the honey and mix everything together to a soft dropping conistency.
Spoon the mixture into the prepared pan and level the surface.
Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
Let the pan cool before turning out.

Nutrition Facts : Calories 426.9, Fat 13.9, SaturatedFat 8.1, Cholesterol 85.5, Sodium 201.6, Carbohydrate 70.1, Fiber 3.5, Sugar 28.4, Protein 8.2

SUGARLESS FRUIT CAKE

Sugarless Fruit Cake image

Make and share this Sugarless Fruit Cake recipe from Food.com.

Provided by internetnut

Categories Dessert

Time 55m

Yield 9-12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup golden raisin, chopped
1/2 teaspoon salt
1 1/2 cups chopped nuts
1 cup chopped cranberries
1 cup unsweetened crushed pineapple
1/4 cup grated lemon peel
1 cup flaked coconut
1/3 cup orange juice
8 teaspoons sugar substitute (8 packets)
1 teaspoon mace
1 teaspoon allspice
1 teaspoon baking soda
1 1/2 cups all-purpose flour

Steps:

Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
Bake at 325 degress F (165 degrees C) for 40 minutes. Cool.

Nutrition Facts : Calories 338.8, Fat 14.8, SaturatedFat 4, Sodium 446.2, Carbohydrate 48.5, Fiber 4.7, Sugar 22, Protein 7.3

SUGARLESS FRUITCAKE

Sugarless Fruitcake image

Pineapple, musts, cranberries, and coconut combine in this moist fruitcake using artificial sweetener in place of sugar.

Provided by Cathy

Categories Cranberry Desserts

Yield 12

Number Of Ingredients 13

Ingredients

1 cup chopped golden raisins
½ teaspoon salt
1 ½ cups chopped walnuts
1 cup chopped cranberries
1 cup unsweetened crushed pineapple
¼ cup grated lemon peel
1 cup flaked coconut
⅓ cup orange juice
8 packets artificial sweetener
1 teaspoon ground mace
1 teaspoon ground allspice
1 teaspoon baking soda
1 ½ cups all-purpose flour

Steps:

Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
Bake at 325 degrees F (165 degrees C) for 40 minutes. Cool.

Nutrition Facts : Calories 246 calories, Carbohydrate 33.5 g, Fat 11.6 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 222.6 mg, Sugar 14.8 g

DIABETIC FRUIT CAKE

Diabetic Fruit Cake image

This is a very good cake, without sugar and eggs, suitable for diabetics or those watching their weight.

Provided by ritagior

Time 50m

Yield Makes Pieces

Number Of Ingredients 0

Ingredients

Steps:

Mix the mixed vine fruits in the cognac or whiskey.
Melt the chopped dates in the 4 tbsps. water very slowly mixing all the time, over low heat. Mix with the vine fruits. Let the mixture stand in a cool place for 3 to 6 hours.
Sift the flour, baking powder and the mixed spice, add the rinds and the chopped nuts.
Mix the flour mixture with the fruit mixture well and put the cake mixture in a greased loaf tin measuring approximately 12cms. x 22cms.
Bake in a preheated oven, gas mark 4 or 195 degrees celius for about 50 mins. Check with a skewer. If it comes out clean, then the cake will be ready.
Let cool for about 1 hour.

EASY CAKELESS FRUITCAKE

Easy Cakeless Fruitcake image

For those who prefer fruits and nuts to batter, and very little work, this simple cake is appropriately named.

Provided by Marian Burros

Categories dessert

Time 1h15m

Yield 2 loaf pans

Number Of Ingredients 8

Ingredients

2 1/2 pounds whole candied cherries
1 pound dates, pitted and halved
6 slices candied pineapple, cut in chunks
4 ounces dried coconut
2 cups pecan halves
1/4 teaspoon salt
1/2 teaspoon vanilla
1 14-ounce can condensed milk

Steps:

Mix all ingredients thoroughly in a large bowl.
Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans and line with greased wax paper. Press the mixture firmly into the pans. Cover with buttered wax paper.
Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake for 20 to 30 minutes longer. Cool the cakes on wire racks. Loosen around the sides with a spatula and invert on wire rack. While they are still warm, remove the wax paper carefully. Cool completely. Wrap in aluminum foil and refrigerate.
To serve, slice thickly with a very sharp knife. Cut slices into smaller pieces.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 63 milligrams, Sugar 43 grams

Tips:

Choose the right fruits. Use a variety of dried fruits that are plump and moist. Avoid fruits that are hard or wrinkled.
Soak the fruits. Soaking the fruits in tea or fruit juice will help to plump them up and make them more flavorful.
Use a food processor. A food processor will make it easy to chop the fruits and nuts.
Don't overmix the batter. Overmixing the batter will make the fruitcake tough.
Bake the fruitcake in a low oven. A low oven will help to prevent the fruitcake from drying out.
Let the fruitcake cool completely before wrapping it. Wrapping the fruitcake while it is still warm will cause it to sweat and become soggy.
Store the fruitcake in a cool, dry place. The fruitcake will keep for up to 6 months in a cool, dry place.

Conclusion:

Sugarless fruitcake is a delicious and healthy alternative to traditional fruitcake. It is made with all-natural ingredients and is free of added sugar. This makes it a great choice for people who are looking for a healthier holiday treat. Sugarless fruitcake is also a good source of fiber, vitamins, and minerals. It is a great way to get your daily dose of fruits and vegetables.