Sugarless Fruitcake Recipe

Name: Sugarless Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. raisins; 1 c. diced dried apricots; 2 c. water; 2 c. flour; 1 tsp. soda; 1/2 tsp. salt; 1 1/2 tsp. cinnamon; 2 eggs, beaten or substitute; 1 c. unsweetened applesauce; 2 Tbsp. liquid sweetener; 3/4 c. vegetable oil; 1 tsp. vanilla; 1/2 c. chopped nuts

Servings: persons

1 c. raisins
1 c. diced dried apricots
2 c. water
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 eggs, beaten or substitute
1 c. unsweetened applesauce
2 Tbsp. liquid sweetener
3/4 c. vegetable oil
1 tsp. vanilla
1/2 c. chopped nuts

1
Combine raisins, fruit and water in saucepan.
2
Cook uncovered until water is evaporated and fruit is soft.
3
Set aside to cool. In a large bowl, combine flour, soda, salt and cinnamon.
4
In another bowl, combine eggs, applesauce, sweetener, oil, and vanilla.
5
Add nuts and reserved fruit.
6
Stir into dry ingredients and blend thoroughly.
7
Pour into a greased 10-inch fluted tube pan (9 cup size).
8
Bake at 350u00b0 for 35 to 40 minutes or until cake tests done.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 c. raisins, 1 c. diced dried apricots, 2 c. water, 2 c. flour, and more.

Yes, Sugarless 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.

Sugarless Fruitcake

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