Boy, am I glad Lois posted this delicious cake recipe in her blog. Make sure you check out Stuffed At The Gill’s for all kinds of tasty creations! Here’s what Lois said about this sugarless, cholesterol free fruit cake:
“I have used this recipe when doing cooking demonstrations at church and it has always been positively received by those who must watch their sugar intake as well as by those who will eat anything that gets in their way.”
I am one of the latter, ahem… and I do think this cake is awesome. I think I’m going to have a much easier time keeping up with my healthier lifestyle, this year!
Ingredients
2 cups SunMaid raisins
½ pound dates (225 g), roughly chopped (about 2 cups)
Juice and grated rind of one orange
2 ½ cups water
¾ teaspoon salt
¾ cup oil
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
Boil together for 5 minutes. Make sure dates have started to break up and become soft as these are the sweetener in this cake. If the boiled mixture seems unusually thick add an additional half cup of water or orange juice. Older dates and raisins may be very dry and soak up more water than fresher fruit.
Remove from heat and cool to room temperature.
Add:
2 cups whole wheat flour
2 teaspoon baking powder
1 teaspoons baking soda
1 cup chopped walnuts or pecans
2 teaspoons vanilla
Sift flour, baking soda and baking powder together. Add to boiled fruit along with the nuts and vanilla. Mix well. Spread into 2 loaf pans (8x4x3). Bake 350 for 1 hour or until baked through. Keep a careful eye on this cake, especially during the last half hour. This is baked at a higher temperature than most dark fruit cakes because there is no refined sugar in the batter. If the cake is browning too quickly, turn the temperature down to 325 degrees and if needed cover loosely with foil wrap.
Remove from oven and cool overnight before cutting. Makes about 24-28 slices.
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Quick tip: You can replace some of the raisins with any chopped dried fruit.
Check out Lois’ blog Stuffed At The Gill’s for more, delicious recipes!
