Thank you to Christina Lee for submitting this delicious sounding Diabetic Fruit Cake which is also egg free! To make this dairy free as well, substitute the skim milk with soy milk or almond milk.
“I take this Diabetic Fruit Cake often to morning and afternoon teas and it is always popular! The dried fruit can be placed in a colander and boiling water poured over the fruit to remove any excess sugar.”
Diabetic Fruit Cake
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesLow-sugar fruit cake tailored for diabetic dietary needs—fruity, moist, and diet-friendly.
Cook Mode
Keep the screen of your device on
Ingredients
1000 gram Mixed dried fruit
600 millilitre Skim milk
6 tsp Instant coffee
2 tsp Chocolate essence-(available from the baking section of your supermarket)
3 cups Self raising flour
Directions
- Place fruit, milk, coffee and chocolate essence in a bowl.
- Allow to stand for two to three hours until liquid has been absorbed.
- Add flour to bowl and stir mixture until well combined. Pour into a round or square cake tin (greased and lined).
- Bake in moderate oven approximately 45 – 60 minutes.
- Test with skewer in centre of cake to see if cooked through. Stand on cake rack till cool.
Notes
- Fruit cake freezes well. Allow to cool and double wrap in plastic wrap before freezing for up to six months.
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