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SUGAR FREE FRUIT CAKE - RECIPES

RECIPES

Desserts

SUGAR FREE FRUIT CAKE

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.
All rights reserved

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