Moist Christmas Cake No Added Sugar Or Fat Recipes

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MOIST CHRISTMAS CAKE (NO ADDED SUGAR OR FAT)



Moist Christmas Cake (no added sugar or fat) image

This recipe is really moist with a great flavour. Because of the natural sugars in fruit it is naturally sweetened. I have used this cake for all special occasions and everyone just loves it. Especially when they find out there is no added sugar or fat!

Provided by Keencook

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 8

500 g mixed dried fruit
1/2 cup chopped dried apricot
1 (400 g) can crushed pineapple with juice
1/4 cup fresh orange juice
1 teaspoon mixed spice
1 teaspoon baking soda
2 large eggs, separated
2 cups wholemeal self-rising flour

Steps:

  • Line base and sides of 20cm squared cake tin with paper.
  • Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
  • Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
  • Cover and allow to cool.
  • Stir egg yolks (optional) and soda into fruit mixture.
  • Whip egg whites stiffly in large bowl.
  • Fold in fruit mixture, then fold in flour, making a firm mixture.
  • Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
  • Cover the hot cake with foil and allow to cool in the pan.
  • On special occasions, you may decorate the top with glace cherries and a few almonds.
  • Take care- all nuts have a high fat content.
  • The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
  • or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
  • The water is added to the dried fruit so it can be boiled.

CHRISTMAS CAKE



Christmas Cake image

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 6h

Yield 16

Number Of Ingredients 19

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
½ cup brandy
½ cup all-purpose flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
¾ cup molasses
¾ cup apple juice

Steps:

  • In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
  • Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  • In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
  • Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g

SUGAR FREE CAKE



Sugar Free Cake image

Really good with the added plus of being sugar free.

Provided by POLACKLADY

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 13

2 cups raisins
3 cups water
2 eggs
3 tablespoons liquid sweetener
¾ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 cups all-purpose flour
1 cup chopped walnuts
1 cup unsweetened applesauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
  • In a saucepan combine raisins with water and cook until the water is absorbed, cool.
  • Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for one hour.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 43.1 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 219.2 mg, Sugar 20.4 g

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