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Sugarless Fruitcake

Sugarless Fruitcake



This cake will be very moist.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



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


  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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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 the type of person who never asks for anything for himself - but he's already put in his request for more of this fruitcake!




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 little extra as well. I used craisins instead of fresh cranberries and used half whole wheat flour. Very tasty and flavorful. This is a great recipe.

Cindy in Pensacola

Cindy in Pensacola


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 recipe. I did bake it for an extra 15 min for a total of 55 and my picky husband said it was one of the best fruitcakes he's ever had! Thank you, thank you since I've been searching for a great recipe for Fruitcake.

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