DIABETIC FRUITCAKE
Make and share this Diabetic Fruitcake recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 1h15m
Yield 2 cakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix raisins, dates, shortening, hot water, salt, cinnamon, cloves and prunes.
- Boil 5 minutes.
- Cool and add vanilla, flour, baking soda and baking powder.
- Line pans with paper.
- Bake 350 30 minutes.
- Reduce heat to 325 and bake until tests come clear 25-30 minute more.
Nutrition Facts : Calories 226.2, Fat 8.8, SaturatedFat 2.2, Sodium 171.6, Carbohydrate 36.6, Fiber 2.3, Sugar 18.2, Protein 2.5
SUGAR FREE FRUITCAKE
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
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
MOIST CHRISTMAS CAKE (NO ADDED SUGAR OR FAT)
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
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.
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