Monday, 20 August 2012

Sugar Free Fruit Cake

Serves 8

I have baked this Sugar Free Fruit Cake loaf that is moist and fruity but much lighter than a traditional Fruit Cake. It is sugar free and butter free Fruit Cake. My father has diabetes but can still indulge his sweet tooth, as the cake has no added sugar. It is healthy, delicious, moist and fruity cake - smell so great and can be eaten as a cake or as a tea bread with warm butter and a cup of hot cappuccino.


1 box (375g ~ 400g) Mixed Fruit
50g Almond, chopped and toasted
50g Pineapple, sliced
600ml Chocolate Milk
2 cup Self-Raising Flour, sifted
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Ginger
1 tsp Vanilla Extract
2 Large Eggs


  1. Soak mixed fruit and almond with chocolate milk in the fridge for overnight. 
  2. Take the milk mixture out from the fridge and let it sit for 2 to 3 hours.
  3. Preheat oveto 325 degree F. Line sides and bottom of a 3 x 5 inch square tin with baking paper and grease the paper.
  4. Sift all dry ingredients together in a big bowl.
  5. Stir in flour mixture to the milk mixture little by little and 1 egg at a time and add in vanilla extract. Mix well.
  6. Bake for 45 minutes to 1 hour or till cooked. Skewer inserted in the middle of the cake comes out clean. 
    Cover immediately after removing from oven so that the cake remains soft. 

I used local Dutch Lady Chocolate Milk. Taste so creamy. Low fat chocolate milk can be used. Try an interesting alternative using HL banana flavoured milk.

Fruit cake can be frozen. I wrap in aluminium foil follow by plastic bag for freezing up to 6 mouths. It can be stored in the freeze for 1 year if the cake is sweet enough.

Moist Fruit Cake Tips:

How to make and keep Fruit Cake moist?

The answer is to create moist before baking. Soak the fruits in fruit juice or alcohol of your choice. The most popular are orange juice, brandy or rum. Cover fruits completely with liquid and allow to sit overnight in the fridge. Malaysia weather is humid and hot, so I stored them in the fridge. This plumbs up dried fruits quite a bit and adds moisture to the cake as it bakes. After baked and completely cool off, soak the cake again with liquid and place the cake in an air-tight container before wrap with aluminium foil.

No comments:


Related Posts Plugin for WordPress, Blogger...