Diabetic Fruitcake
Delight in the wholesome goodness of this Diabetic Fruitcake—a guilt-free twist on the festive classic. Brimming with naturally sweet unsweetened dried fruits like raisins, figs, and apricots, this recipe eliminates added sugar by incorporating unsweetened applesauce and a touch of sugar substitute for a perfectly balanced sweetness. Infused with bright orange zest, warm spices like cinnamon and nutmeg, and a splash of orange juice, each slice offers a rich, aromatic flavor and moist texture. Made with heart-healthy whole wheat flour and crunchy walnuts or pecans, this diabetic-friendly fruitcake is both nutritious and satisfying. Ideal for holiday gatherings or as a year-round treat, it’s easy to prepare and stores beautifully—perfect for sharing with family and friends.
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Recipe Information
Ingredients
- 2 cups Mixed dried fruits (unsweetened, like raisins, currants, chopped figs, and apricots)
- 1 cup Unsweetened applesauce
- 1 cup Orange juice
- 0.5 cup Water
- 1 tablespoon Grated orange zest
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 1.5 cups Whole wheat flour
- 0.5 cup Chopped nuts (e.g., walnuts or pecans)
- 2 tablespoons Sugar substitute (granular, suitable for baking)
Instructions
Preheat your oven to 325°F (160°C) and prepare a 9x5-inch loaf pan by lightly greasing it or lining it with parchment paper.
In a medium saucepan, combine the mixed dried fruits, unsweetened applesauce, orange juice, and water. Stir well and bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and let the mixture simmer for 10 minutes, then remove it from the heat and allow it to cool slightly.
Once cooled, stir in the grated orange zest, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to the fruit mixture.
In a separate bowl, sift together whole wheat flour and baking soda. Gradually add the dry ingredients to the wet fruit mixture, stirring gently to combine.
Fold in the chopped nuts and sugar substitute until the batter is evenly mixed.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake the fruitcake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the fruitcake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 12 equal portions and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 443.9 g | 161% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 239.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4078 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
