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Sugar free fruitcake recipe


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  • Fruit cake

If you are diabetic or on a sugar-free diet, try this cake made with lots of dried fruits, nuts and spices.

245 people made this

IngredientsMakes: 1 loaf

  • 8g artificial sweetener (8 x 1g sachets)
  • 80ml orange juice
  • 110g dried cranberries, chopped
  • 165g sultanas
  • 1/2 teaspoon salt
  • 175g walnuts, chopped
  • 240g tinned pineapple, crushed
  • 25g grated lemon peel
  • 75g desiccated coconut
  • 1 teaspoon ground mace
  • 1 teaspoon ground allspice
  • 1 teaspoon bicarbonate of soda
  • 200g plain flour

MethodPrep:15min ›Cook:40min ›Extra time:1hr soaking › Ready in:1hr55min

  1. Preheat oven to 170 C / Gas 3. Grease and flour a loaf tin.
  2. Mix artificial sweetener with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
  3. Mix sultanas, walnuts, coconut, grated lemon into flour until well coated. Add cranberries and orange juice mixture. Sprinkle bicarbonate of soda over mixture, and mix. Stir in the spices and pineapple. Pour mixture into a greased and floured 23cm loaf tin.
  4. Bake for 40 minutes. Cool before eating.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (23)

I am a lead cake designer at cake2you.com and i made this recipe for one of our oldest client. He i 90 years old diabetic Man but is crazy for cakes, so we offered him sugar free cake and he loved it very much. Thanks for putting in this recipe online. i will also share credit with you on my upcoming personal blog.-26 Sep 2013

I done this for my mum on her 93rd birthday and she loved it. She is a diabetic and there was no comeback healthwise about it. And also my parner loved it as well cos she is so fussy !!!?!-23 Dec 2013

I found this far too dry after mixing & added 2 eggs. Can only wonder whether or not I was supposed to add the juice from the tin of pineapple too.I didn't have any dried cranberries so substituted with a mix of dates and drained glace ginger and I didn't use any sugar substitute.I cooked it for 45 minutes & it was delicious.It would be nice as a pudding too, with custard.-27 Jul 2013


Gluten-Free Fruitcake

If you enjoy fruitcake you'll love this version, packed with delicious dried fruits (and nary a candied peel in sight). And if you think you don't like fruitcake? Give this one a try we're quite sure it'll change your mind!

We know you’ll love this gluten-free version of our Everyone’s Favorite Fruitcake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a moist, dense, fruit-filled holiday cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Ingredients

  • 1 1/2 cups (213g) diced dried pineapple
  • 1 1/2 cups (255g) raisins, golden or regular
  • 1 cup (128g) diced dried apricots
  • 1 1/2 cups (223g) chopped dates
  • heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
  • 1/3 cup (64g) diced crystallized ginger, optional
  • 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice
  • 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
  • 2 cups (425g) dark brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 4 large eggs, at room temperature
  • 3 cups (361g) Gluten-Free Measure for Measure Flour
  • 2 tablespoons (11g) unsweetened cocoa, optional, for color
  • 1/4 cup (85g) boiled cider, golden syrup, or dark corn syrup
  • 1/2 cup (113g) apple juice, cranberry juice or water
  • 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)

Instructions

To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour.

Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes 16 mini loaves (about 3 3/4" x 2 1/2") 6 to 8 medium loaves (about 3" x 5") or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.

To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.

Beat in the salt, spices, and baking powder.

Perfect your technique

Your fruitcake timeline

Beat in the eggs one at a time, scraping the bowl after each addition.

In a separate bowl whisk together the flour and cocoa.

Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.

Stir in the juice or water, then the fruit with any collected liquid, and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.

Spoon the batter into the pans, filling them about 3/4 full.

To bake the cakes: Bake the cakes on the middle shelf of the oven, as follows: about 70 minutes for the individual cakes 75 to 85 minutes for the small loaves 85 minutes for the medium loaves, and 2 hours + 20 to 25 minutes for the 9" x 5" loaves. The cakes are done when a toothpick or cake tester inserted into the center comes out clean.

Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first.

Brush the warm cake with rum or brandy. Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes.

When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks. For added moistness, unwrap and brush the cakes with additional syrup every couple of weeks or so.

Tips from our Bakers

Do you HAVE to brush the cakes with alcohol or syrup? Well, it does keep them moist for weeks. But if you want to leave them "un-brushed," understanding they won't stay moist long-term, that's just fine.

This recipe can also fill two tea loaf pans. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh about 1,588g). Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Yield: 2 loaf cakes.

While we like the flavors provided by the different fruits listed above, fruitcake can be a bit of a blank canvas for whatever dried and/or candied fruits are your favorites. We've had great success using a mixture of our fruitcake fruit blend, candied lemon peel, candied orange peel, and mini diced ginger.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Amish Friendship Bread Fruitcake

You can&rsquot herald in the holidays without fruitcake (or fruit cake or fruit bread &mdash whatever you&rsquod like to call it, LOL), and I&rsquove got a great recipe for you that uses 1 cup of Amish Friendship Bread starter or sourdough starter. This comes by way of Tammy Basile, owner of the lovely food blog, Basile Limeade.

This post contains affiliate links. If you click through and make a purchase, the Friendship Bread Kitchen may earn a small commission at no additional cost to you.

Tammy is a seasoned foodie and no stranger to the kitchen. Her mother used to make Amish Friendship Bread when Tammy was a little girl, so when a co-worker gave her a starter, she made about a dozen loaves with it because she had forgotten how wonderful it was.

I think the hardest part of making Amish Friendship Bread is the waiting. I started this recipe 9 days ago and basically had to do nothing for 8 days! Oh, the agony! Seeing that lovely, bubbly, yeasty starter sitting on the counter and not being able to do anything other than mush it once a day was pure torture.&rdquo

Tammy Basile

I think I speak for everyone who has ever made Amish Friendship Bread: we&rsquove been there. Boy, have we been there! (And some good news: you can freeze or refrigerate your starter so you won&rsquot have to wait anymore!)

Fruitcake sometimes gets a bad rap, so Tammy was determined to make hers different. She drew inspiration from several different recipes including Alton Brown&rsquos recipe for free-range fruitcake to create this one for the Friendship Bread Kitchen. The result was a flavorful, spicy, rum-soaked delight using 1 cup of Amish Friendship Bread starter or sourdough starter discard.


How long does it last?

Well, apparently, there are some fruitcakes that are more than a hundred years old. Whether they are still palatable or even edible, is the question.

Alcohol-laden fruitcakes can last for years. The ones without alcohol in it do not keep as well as that of the boozy ones. They should be consumed in a couple of days after baking or up to 6 months if packed tightly and refrigerated. The same is true if fresh fruits are used as they bring in a lot of moisture to the cake that can cause the cake to spoil or for the pathogens to thrive.


Why this recipe is better (IMHO)

My version is moist-yet-fluffy and very flavorful. The nuts get toasted as the cake bakes, and the dried cranberries melt into the sweet (but not overly so) batter.

I use dried fruit sparingly, to keep this cake as low carb as possible. And I prefer to use solely cranberries, because they are so pretty, and because I like to keep my recipes simple.

But obviously, you can replace the ½ cup of cranberries with any dried fruit you like. Scroll down to the recipe card for the detailed instructions.


7 Classic Paleo Fruitcakes That Don’t Suck

Fruitcake may get a bad rap for being dry and icky, studded with fake red and green “cherries” at Christmas time. Homemade fruitcake, though, with real fruits and delicious nuts, is the opposite—moist and perfect. Try out these paleo fruitcake recipes and change your family’s mind about this holiday classic.

1. Paleo Fruit Cake
You don’t need white flour, white sugar, and fake cherries to make fruit cake. This version is healthier with almond flour, tapioca flour, eggs, raw honey, clarified butter or ghee, ground cloves, cinnamon, nutmeg, vanilla, dates, raisins, dried cherries, and other dried fruits. It’s both tasty and healthy!


Photo: The View from Great Island

2. Paleo Fruit and Nut Bread
With less than ten ingredients, this fruit and nut bread/breakfast bread/fruitcake is delicious no matter what you call it. Ripe bananas are the only sweetened, making it added-sugar-free! Flax seeds make it extra nutritious, too, and you can choose fruits like pineapple and blueberries for a unique flavor.

3. Easy Paleo Fruitcake
The ingredients in this version of paleo fruitcake are a little simpler, with blanched almond flour, dates, raisins, cherries, walnuts, eggs, coconut oil, coconut sugar, vanilla, and citrus zest. I love the bright flavor orange zest and lemon zest add to this cake.

4. Boozy Christmas Cake
Fruitcake is traditionally a Christmas cake anyway, and this Christmas cake takes celebration to a whole new level with mixed dried fruit, chopped pistachios, lemon and orange zest, and rum. Of course, my favorite part is the caramel sauce with cardamom, ground ginger, and more.

5. Paleo Chestnut Fruitcake
Don’t be intimidated by the longer list of ingredients in this fruitcake. The flavors are fabulous, and it’s extra fancy with chopped chestnuts, dates, and apricots, vanilla and almond extracts, and a coconut glaze drizzled over the top. Optional: soak your dried fruits in rum first!

6. Paleo Christmas Cake
This cake is a true treat with natural sugars in the form of apricots, dates, figs, cranberries, currants, raisins, and prunes. Fancy it up with vanilla, cinnamon, and powdered ginger. You can even make it boozy by drizzling with rum when it’s all finished.

7. Grandma’s Boiled Fruitcake
You can make a super-simple fruitcake with canned crushed pineapple, dried mixed fruit, pumpkin puree, coconut flour, almond meal, and arrowroot. This one is easily customizable depending on what mixed spices you’d like to add, and which fruits you choose.


How To Make Easy Fruitcake with Carrots?

Here are the step-by-step pictures on how to bake delicious fruitcake recipe from scratch.

1. Add Coarsely Chopped Nuts In Bowl.

2. Add Candied Fruits To The Nuts.

3. Add Chopped Dates And Raisins.

4. Add Half Cup Of Flour.

5. Toss It Well And Keep Aside.

6. Add Oil To A Large Bowl.

7. Add Sugar To The Oil.

8. Beat Together The Oil And Sugar.

9. Creamed Oil And Sugar Looks Like This.

10. Add Flax Eggs Mixture To Creamed Sugar Mix.

11. Beat It Well.

12. Add Unsweetened Applesauce.

13. Blend It Again.

14. Add Vanilla Extract If Using.

15. In Another Bowl Mix Dry Ingredients.

16. Stir Flour Mix Into Wet Mix.

17. Beat Dry And Wet Mix Together.

18. Add Shredded Carrots To Batter And Mix Well.

19. Add Foured Fruit And Nuts Mixture.

20. Grease Pan With Cooking Oil Spray.

21. Also Flour The Pan Generously.

22. Pour The Cake Batter Into The Prepared Pan.

23. Bake The Cake For 55 To 60 Mins.

24. Dust The Cooled Cake With Powdered Sugar.

25. Preferably Slice The Cake Next Day.

26. Easy Fruitcake Ready To Be Served.


Easy Fruitcake recipe

I ordered it and, well, I was a bit dismayed when I took a look at the ingredient list. Corn syrup was number one on the ingredient list.

Ugg. Then there was a bunch of other ingredients that turned my smile upside down. I had just spent $50 on fruitcake so, yeah, I wasn’t too happy.

That day made me realize that I needed to make something and it took me several years to finally get this paleo fruitcake recipe right but it is CRAZY good.


Nonny's Fruitcake

Dark and spicy applesauce-based fruit cake studded with dates, nuts, raisins and cherries baked in gift-sized mini .

  • 1 cup chunky-style applesauce
  • 2 teaspoons baking soda
  • 4 cups all-purpose flour
  • 2 cups walnuts or pecans, coarsely chopped
  • 1 1/2 cups (8 ounces) dates, chopped
  • 1 cup currants
  • 1 cup raisins
  • 1 cup golden raisins
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 (10 ounce) jar maraschino cherries, coarsely chopped, reserve liquid
  • 1 cup butter, softened
  • 2 cups brown sugar, firmly packed
  • 2 eggs
  • 1/2 cup whiskey*

Gingered Fruitcake

Love this fruit cake! Features toasted pecans, apples, apricots and a slight hint of ginger lending to a unique del.

  • 3/4 cup pecan halves, toasted
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup dried apples, chopped
  • 2/3 cup dried apricots, chopped
  • 2 tablespoons fresh ginger, grated
  • 4 slices fresh red apple
  • 5 dried apricot halves (not unsulfured)
  • 2 tablespoons pecan halves
  • 1/4 cup butter
  • 1 tablespoon honey
  • 1 tablespoon bourbon or rum

Jeweled Fruitcake Miniatures

These colorful Jeweled Fruitcake Miniatures are adorable! They pack a fruity punch of apricots, dates, cherries, Br.

  • 1 package (8 ounce) dried apricots, cut up
  • 1 package (8 ounce) pitted dates, cut up
  • 2 1/2 cups Brazil nuts, chopped
  • 1 cup drained red and green maraschino cherries, cut into halves
  • 1/3 pound red and green candied pineapple, cut up (about 1 cup)
  • 3/4 cup Gold Medal flour (if using self-rising flour, omit baking powder and salt)
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 teaspoon vanilla

Holiday White Fruitcake

Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe

  • 1 (8-ounce) package mixed candied fruit, chopped
  • 1 1/4 cups golden raisins
  • 1 cup walnuts, chopped & toasted
  • 3 cups all-purpose flour, divided
  • 2 cups butter, softened
  • 2 cups sugar
  • 6 eggs

Rum Fruitcake Cookies

Love fruitcake but craving cookies? These rum fruitcake cookies have the touch of rum flavor and all of the goodnes.

  • 1 cup sugar
  • 3/4 cup vegetable shortening
  • 3 eggs
  • 1/3 cup orange juice
  • 1 tablespoon rum extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups candied fruit, about 8 ounces
  • 1 cup raisins
  • 1 can nuts coarsely chopped

Japanese Fruit Cake

Supposedly this fruit cake is called "Japanese" because it includes coconut, an exotic ingredient at the time

  • CAKE:
  • 3 cups cake flour (not self-rising)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks ( 1/2 pound) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1/2 cup walnuts, finely chopped
  • 3 tablespoons dried currants
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • COCONUT FROSTING:
  • 2 cups unsweetened coconut, shredded
  • 3 large egg whites, lightly beaten
  • 2 1/4 cups confectioners' sugar
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon lemon zest, finely grated

Panettone Italian Christmas Bread

This traditional Italian Christmas enriched bread is filled with dried fruit marinated in orange liquer, pine nuts,

  • MARINATED FRUIT:
  • 1/3 cup golden raisins
  • 1/3 cup dried apricots, chopped
  • 1/3 cup dried tart cherries
  • 1/4 cup triple sec (orange-flavored liqueur) or orange juice
  • DOUGH:
  • 1 package dry yeast, about 2 1/4 teaspoons
  • 1/4 teaspoon granulated sugar
  • 1/4 cup warm water (100°F to 110°F)
  • 3 3/4 cups all-purpose flour, divided
  • 6 tablespoons butter or stick margarine, melted
  • 1/4 cup fat-free milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons pine nuts
  • Cooking spray
  • 1 teaspoon butter or stick margarine, melted
  • 2 teaspoons turbinado or granulated sugar

Stollen Bites

Stollen is a sweet yeasted bread flavored with bits of fruit served at Christmas

  • SPONGE:
  • 1 cup (4 1/4-ounces) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (6-ounces) lukewarm water
  • 2 teaspoons instant yeast
  • FRUIT:
  • 1/2 cup (2 3/4-ounces) dried pineapple, chopped in 1/4-inch dice
  • 1/2 cup (2 3/4-ounces) golden raisins or dried cranberries
  • 1/2 cup (3-ounces) candied cherries, snipped into quarters
  • 2 tablespoons (1-ounce) rum or brandy
  • DOUGH:
  • 2 1/2 cups (10 1/2-ounces) King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons (3-ounces) softened butter
  • 1/4 cup (1 1/2 ounces) Baker's Special Dry Milk or nonfat dry milk powder
  • 1/3 cup (2 3/8-ounces) granulated sugar
  • 1 1/4 teaspoons salt
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest or 1/8 teaspoon orange oil
  • 1/2 cup (2 1/2-ounces) toasted almonds, chopped
  • TOPPING:
  • 1/2 cup (1 stick, 4-ounces) butter, melted
  • 2 cups (8-ounces) confectioners' sugar, glazing sugar, or non-melting sugar

Christmas Stollen

Stollen is a deliciously stuffed German sweet bread that’s filled to bursting with raisins, ginger and nuts that .

  • 3 to 4 cups all-purpose flour
  • 1 3/4 cup (3 1/2 sticks) unsalted butter, divided
  • 1 1/2 cups milk
  • 1 1/2 cups powdered sugar, for dusting
  • 1 cup sugar
  • 1 cup raisins
  • 1 cup almonds, sliced
  • 1/2 cup crystallized ginger
  • 1/2 cup orange liqueur or warm water
  • 2 large eggs
  • 1 tablespoon sugar
  • 2 1/4 teaspoon active dry yeast
  • 2 teaspoon orange zest, grated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • Vegetable oil, for greasing the bowl

Nanny's Fruitcake Cookies Recipe

My grandmother always made a holiday fruitcake

  • 1 2/3 cups pecans or walnuts, chopped
  • 1 1/3 cups golden raisins
  • 1 cup pitted dried plums, chopped
  • 2/3 cup dried apricots, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup Triple Sec
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 2 2/3 cups all-purpose flour

Best White Fruit Cake on Earth

Normally I'm not a fan of fruitcakes but this one was exceptional with awesome flavors! Original fruit cake rec


Classic Holiday Fruitcake (Raw)

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 small loaf (4" x 6")
  • Category: Cake
  • Method: Raw
  • Cuisine: Dessert

Description

A raw vegan, gluten-free, and refined sugar-free twist on a holiday classic. This wholesome no-bake fruitcake is moist, sticky, and sweet, and full of flavor.

Ingredients

  • 1 cup pitted dates, soaked in hot water for at least 1 hour, then strained (discard the water)
  • 2 cups raisins
  • 1 ¾ cups almond meal*
  • ¼ cup hazelnut meal*
  • ¼ cup brazil nut meal*
  • ½ cup fruit-sweetened orange marmalade (I used St. Dalfour)
  • ½ cup diced dried prunes
  • ¼ cup pine nuts
  • 1 tbsp cinnamon
  • ½ tsp allspice
  • ½ tsp almond extract

Optional Toppings:

  • dried coconut milk powder for dusting, date syrup (or coconut syrup) for caramel sauce drizzle, extra pine nuts for garnish

Instructions

  1. Process all cake ingredients together in a food processor into a sticky uniform mixture (it should have a bit of a crumb to it — careful not to over-process into a paste).
  2. Line a small bread loaf (or a dish of a similar size — the one I used here is roughly 4″ x 6″) with parchment paper. Transfer the prepared cake mixture into the pan and press down with the back of a spoon so that it molds to the shape of the pan. Cover with another piece of parchment paper and press down some more with a flat-bottomed object (like another container) to compact the cake into the pan as much as possible.
  3. Freeze overnight (or for at least 6 hours) to set.
  4. When ready to serve, remove from pan, dust with coconut milk, drizzle with caramel syrup, and garnish to your liking. Thaw out on the counter slightly (10 mins or so), slice and serve. Store leftovers in the freezer.

Notes

*If you can’t find nut meal for sale at the shops (usually can be found in bulk food shops, health food stores or aisles, or sometimes in the regular baking section), you can make your own nut meal by grinding nuts down in the food processor to a very fine consistency. Just be careful not to over-process the nuts into a nut butter! :) On average 1 cup of nuts grinds down to about ¼ cup meal. You can also substitute other nuts if almonds, hazelnuts, or brazil nuts aren’t available, for example (I just chose those for their flavor, and because that’s what was accessible, but other flavorful nuts like pecans or pistachios, for example, would work well too). Note: if you need more assistance with making your own nut flours, there’s a detailed chapter on the subject in my book Unconventional Treats with further information.


Watch the video: Sugar Free Fruit Cake In Foil Paper. No Sugar, Egg, Oven, Refine Flour. Healthy Fruit Cake (January 2022).