Sugar Free Fruitcake Recipe

Name: Sugar Free Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon apple pie spice; 1/2 cup butter, cut into pieces; 3/4 cup chopped ready to eat dried apricot; 1/2 cup pitted chopped dates; 1/2 cup candied cherry, chopped; 2/3 cup raisins; 1/2 cup milk; 2 eggs, beaten; 1 orange, rind of, grated; 6 tablespoons orange juice; 3 tablespoons clear honey

Servings: persons

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon apple pie spice
1/2 cup butter, cut into pieces
3/4 cup chopped ready to eat dried apricot
1/2 cup pitted chopped dates
1/2 cup candied cherry, chopped
2/3 cup raisins
1/2 cup milk
2 eggs, beaten
1 orange, rind of, grated
6 tablespoons orange juice
3 tablespoons clear honey

1
Grease and line with parchment paper an 8 inch cake pan.
2
Sift the flour,baking powder and apple pie mix into a bowl.
3
Rub the butter with your fingers until it looks like breadcrumbs.
4
Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
5
Stir in the honey and mix everything together to a soft dropping conistency.
6
Spoon the mixture into the prepared pan and level the surface.
7
Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
8
Let the pan cool before turning out.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon apple pie spice, 1/2 cup butter, cut into pieces, and more.

Yes, Sugar Free Fruitcake 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.

That's it — enjoy your meal!

Sugar Free Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions