If you love rich, dense holiday fruitcake but fear the diet consequences, try this outstanding sugar free fruitcake loaf! It's moist, spicy, and brimming with delectable fruits that give it plenty of natural sweetness (no extra sugar added!). It stores well and even travels well, so keep it in mind at gift-giving time!
Recipe Contributed by Eat Healthy – looking for more healthy eating ideas? Try these sugar free fruit & nut bars, diet-friendly citrus rounds, or any of our sugar free cookie recipes for diabetics. When you eat well, you feel great!
This cake freezes beautifully, so you can make it ahead and have it on hand for surprise guests. It also travels very well so it's a great choice for giving as a hostess gift, and it even stands up to being sent through the mail!
Sugar-Free Fruitcake Loaf
1 cup chopped golden raisins
1/2 teaspoon salt
1-1/2 cups chopped walnuts
1 cup chopped cranberries
1 cup crushed pineapple
1/4 cup grated lemon peel
1 cup flaked coconut
1/3 cup orange juice
8 packets sugar substitute
1 teaspoon ground mace
1 teaspoon ground allspice
1 teaspoon baking soda
1-1/2 cups all-purpose flour An hour before you want to actually bake the cake, mix sugar substitute with orange juice in a small bowl and add chopped cranberries. Let the cranberries soak for about an hour, stirring often. Preheat oven to 325 degrees and grease and flour a 9 inch loaf pan. When you're ready to bake, mix raisins, nuts, coconut, lemon rind in flour until well coated. Add the cranberry-orange juice mixture. Sprinkle baking soda over mixture and mix. Stir spices, then fold in crushed pineapple. Pour batter into prepared loaf pan and bake for 40 minutes.
1 cup chopped golden raisins
1/2 teaspoon salt
1-1/2 cups chopped walnuts
1 cup chopped cranberries
1 cup crushed pineapple
1/4 cup grated lemon peel
1 cup flaked coconut
1/3 cup orange juice
8 packets sugar substitute
1 teaspoon ground mace
1 teaspoon ground allspice
1 teaspoon baking soda
1-1/2 cups all-purpose flour An hour before you want to actually bake the cake, mix sugar substitute with orange juice in a small bowl and add chopped cranberries. Let the cranberries soak for about an hour, stirring often. Preheat oven to 325 degrees and grease and flour a 9 inch loaf pan. When you're ready to bake, mix raisins, nuts, coconut, lemon rind in flour until well coated. Add the cranberry-orange juice mixture. Sprinkle baking soda over mixture and mix. Stir spices, then fold in crushed pineapple. Pour batter into prepared loaf pan and bake for 40 minutes.