Diabetic Fruit Cake Recipe

Name: Diabetic Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. raisins; 5 dates or prunes, finely chopped; 5 figs, chopped; 15 dried apricot halves, finely chopped; 1 orange rind, grated; 1/2 c. oleo; 2 eggs; 1 1/4 c. plain flour; 1/2 tsp. soda; 1 tsp. baking powder; 1/4 tsp. cinnamon; 1/4 tsp. nutmeg; 1/8 tsp. cloves; 1 tsp. vanilla

Servings: persons

1/2 c. raisins
5 dates or prunes, finely chopped
5 figs, chopped
15 dried apricot halves, finely chopped
1 orange rind, grated
1/2 c. oleo
2 eggs
1 1/4 c. plain flour
1/2 tsp. soda
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 tsp. vanilla

1
Combine raisins, dates or prunes, figs, apricots and orange rind in small bowl.
2
Set aside.
3
Cream oleo until light and fluffy.
4
Add eggs and vanilla.
5
Stir in flour, soda, baking powder and spices.
6
Pour in fruit mixture and meat until blended.
7
Bake at 325u00b0 for 45 to 55 minutes.
8
Cool and store in upright container for 3 days.
9
Freezes well.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 c. raisins, 5 dates or prunes, finely chopped, 5 figs, chopped, 15 dried apricot halves, finely chopped, and more.

Yes, Diabetic Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diabetic Fruit Cake

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