Sugarless Fruitcake Recipe

Indulge in the goodness of this sugarless fruitcake that is packed with dried fruits and nuts. This recipe uses alternative sweeteners and offers a healthy twist to the traditional fruitcake. Perfect for those who want to satisfy their sweet tooth without the guilt!

Ingredients

• 2 cups dried mixed fruits (such as raisins, cranberries, apricots, dates)
• 1 cup unsweetened apple juice
• 1 cup chopped nuts (such as walnuts, almonds, pecans)
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup honey
• ¼ cup molasses
• 1 cup unsweetened applesauce

Directions

1. Preheat the oven to 325°F (165°C). Grease and flour a 9-inch round cake pan.
2. In a saucepan, combine the dried fruits and apple juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.
3. In a large mixing bowl, combine the nuts, whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
4. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, honey, molasses, and applesauce.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Fold in the cooked dried fruits and mix until evenly distributed.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack and let it cool completely before serving.

Interesting Facts