Sugar-Free Classic Fruit Cake
Indulge in the timeless flavors of a festive favorite with this Sugar-Free Classic Fruit Cake—perfect for health-conscious bakers and holiday enthusiasts alike! Packed with naturally sweet dried fruits like figs, prunes, raisins, and dates, this guilt-free treat replaces traditional added sugars with the wholesome essence of unsweetened apple juice. Enhanced by warming spices such as cinnamon and nutmeg, and studded with crunchy walnuts, each bite bursts with rich, aromatic goodness. This moist and flavorful fruit cake is simple to prepare, requiring just 30 minutes of prep before baking to perfection. Whether you’re looking to impress at your next gathering or enjoy a healthier homemade dessert, this recipe is a must-try. Serve as is or let it rest overnight for deeper, more complex flavors. It's proof that sugar-free can be utterly delicious!
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Recipe Information
Ingredients
- 200 grams Dried figs
- 150 grams Seedless prunes
- 100 grams Raisins
- 100 grams Chopped dates
- 50 grams Mixed peel
- 250 ml Unsweetened apple juice
- 100 grams Chopped walnuts
- 200 grams Plain flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 100 grams Unsalted butter, softened
- 3 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 150°C (300°F) and line a 20 cm (8-inch) round cake tin with parchment paper.
Chop the dried figs, prunes, raisins, dates, and mixed peel into small pieces. Combine them in a medium saucepan with the unsweetened apple juice.
Bring the mixture to a gentle boil over medium heat, then lower the heat and let it simmer for about 5 minutes. Remove from heat and allow the mixture to cool for 15-20 minutes.
In a mixing bowl, combine the flour, baking powder, ground cinnamon, and ground nutmeg. Stir to mix evenly.
In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gently fold the cooled fruit mixture and chopped walnuts into the butter-egg mixture until well combined.
Gradually add the dry ingredients into the fruit mixture, folding carefully until the batter is evenly mixed.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center comes out clean.
Once baked, allow the cake to cool in the tin for about 10-15 minutes before transferring it to a wire rack to cool completely.
Optional: Let the cake sit for a day to develop deeper flavors before serving.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 631.3 g | 230% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 350.2 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 765 mg | 59% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4933 mg | 105% | |
*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.
