Low Sodium Classic Fruit Cake
Savor the festive delight of a *Low Sodium Classic Fruit Cake*, perfect for those seeking a healthier twist on a traditional holiday favorite. Packed with a vibrant medley of dried fruits, candied peel, and crunchy nuts, this indulgent yet heart-conscious cake is bursting with natural sweetness and warm spices like cinnamon and nutmeg. Moist and flavorful, thanks to fresh orange juice and a hint of optional brandy or apple juice, this recipe omits added sodium without sacrificing the rich depth of flavor fruitcakes are known for. With a preparation time of just 30 minutes and a long, gentle bake that fills your kitchen with irresistible aromas, this cake is designed to be made ahead of time, allowing its flavors to mature beautifully. Perfect as a centerpiece for your holiday celebrations or a thoughtful gift, this moist and tender cake proves that low sodium baking can still be utterly delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams Dried fruits (raisins, currants, sultanas, chopped dried apricots)
- 100 grams Mixed candied peel
- 100 grams Chopped nuts (like walnuts or almonds)
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 3 whole Eggs
- 1 teaspoon Vanilla extract
- 1 whole Zest of one lemon
- 120 milliliters Fresh orange juice
- 60 milliliters Brandy or apple juice (optional)
Instructions
Preheat your oven to 140°C (284°F). Grease and line a deep 20 cm (8 inch) round cake tin with double thickness baking paper.
In a large bowl, mix together the dried fruits, candied peel, chopped nuts, and lemon zest.
Sift the flour, baking powder, cinnamon, and nutmeg into a separate bowl.
In another large bowl, beat the unsalted butter and granulated sugar together until it's pale and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually fold in the sifted flour mixture, alternating with the orange juice, until everything is well combined.
Add the soaked dried fruit mixture into the batter and mix thoroughly.
Pour the batter into the prepared cake tin and smooth the surface with a spatula.
Place in the preheated oven and bake for about 2.5 hours, or until a skewer inserted into the center comes out clean.
If using, you can brush the cake with brandy or apple juice while it is still hot for added moisture and flavor.
Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, wrap the cake tightly in aluminum foil and let it mature for at least a week before serving for optimal flavor.
Nutrition Facts
Calories |
6301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.4 g | 320% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 907.0 g | 330% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 630.1 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 650 mg | 50% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 5771 mg | 123% | |
*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.
