SUGAR FREE FRUIT CAKE
Ingredients
Macerate about 12 hours (minimum 4 hours):
- 2 cups (500 ml) sultana raisins
- 1 cup (250 ml) chopped pitted dates
- 1 cup (250 ml) dried pineapple - candied - chopped
- ½ cup (125 ml) chopped dried apricots
- ½ cup (125 ml) papaya (or mango), dried - candied - chopped
- ½ cup (125 ml) dried cranberries or dried goji berries
- ½ cup (125 ml) whole white almonds
- If desired, ½ cup (125 ml) chopped black figs
IN:
- ½ cup (125 ml) of concord grape juice
- ¼ cup (65 ml) water
- ½ tsp. tsp (2 ml) organic instant coffee powder or a coffee alternative (cereal coffee)
In the fruit mixture and almonds soaked, add:
- 1 cup (250 ml) pastry flour
- 1 cup (250 ml) pecans
- If desired, a few Brazil nuts
SHAKE WELL
In another bowl, cream:
- 1 cup (250 ml) butter
Add to butter:
- 4 eggs, one at a time, beating after each addition
Then add the butter and egg mixture:
- 1 cup (250 ml) pastry flour
- ½ tsp. tsp (2 ml) allspice
- 1 ½ tsp. tsp (7 ml) ground cinnamon
- ¼ tsp. tsp (1 ml) nutmeg
- ¼ tsp. tsp (1 ml) ground cloves
- 1 c. teaspoon (5 ml) baking powder
- ½ tsp. tsp (2 ml) salt
SHAKE WELL.
Preparation
1. Pour batter into the fruit mixture and nuts floured. Mix well.
2. Separate the mixture in half and place in 2 small loaf pans previously greased and lined with two sheets of oiled brown paper.
3. Bake at 275 degrees F (140 degrees C) for about 2 hours. Check for doneness with a toothpick.
Do not forget to place a pan of hot water in the oven for the duration of cooking.
Let cool before removing the brown paper. Wrap tightly in plastic wrap or wax paper PLUS a foil. Store in refrigerator. A fruitcake is always better after a few days
NB: try to use dried fruit without sulphites
Lise Guénette, ND.A.
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