Sugarless Fruitcake

Sugarless Fruitcake

16

"Pineapple, musts, cranberries, and coconut combine in this moist fruitcake using artificial sweetener in place of sugar."

Ingredients

{{adjustedServings}} servings 246 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
  2. Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
  3. Bake at 325 degrees F (165 degrees C) for 40 minutes. Cool.
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Reviews

16
  1. 19 Ratings

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I made this fruitcake for my dad. He loves fruitcake and hadn't had one in years, due to his diabetes. I left out the coconut, because he doesn't like it. He absolutely LOVED this cake! He is th...

This was really, really good. Made for my diabetic dad for Father's Day. Make sure you use canned crushed pineapple in juice-- and include the juice with the measurements. I actually added a li...

Wow, I am so pleasantly surprised how great this tastes! I used 1/2 tsp of nutmeg instead of mace and then used a whole 20oz crushed pineapple. Followed the rest of the ingredients on the recip...