No added sugar fruit cake

I’ve been trying to perfect a no added sugar fruit cake for several weeks and found this adapted recipe came out the best for taste. A batch of the 12 cake recipe made me two 4″ round and 2 6″ round cakes, adjusting the cooking time to 2 hours and 3 hours.

No added sugar fruit cake


  • 3 1/2 lbs mixed dried fruit (currants, sultanas and raisins).
  • The grated rind and juice of 2 lemons.
  • 2 tablespoons orange juice.
  • 1 grated dessert apple
  • 14 oz plain flour
  • 12 oz low fat marg ( I use Flora)
  • Equivalent of 12 oz sugar in a granular substitute such as Splenda (approx 2 tblspns per oz of sugar)
  • 8 eggs
  • 2 teaspoons cinnamon, 2 teaspoons, nutmeg, 2 teaspoons ground ginger
  • 4 teaspoons coffee granules dissolved in 1 tablespoon water.


  1. Marinade the dried fruit, lemon rind and apple in the fruit juices ( alternatively put in microwave on high for 1 minute to get the juices into the fruit and plump them up).
  2. Cream the fat and Splenda, add eggs with a little of the flour.
  3. Add the spices to the rest of the flour.
  4. Mix in the flour and fruit to the fat, sugar and eggs.
  5. Pour into prepared tins.
  6. Cook as above. (see introduction)
  7. Do not remove from tins until cool.


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