Sugarless Fruitcake.

Makes: 16 | Prep Time: 60 min. | Cook Time: 60 min.

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Ingredients

  • 1 cup Cranberries, fresh or frozen
  • 3/4 cup frozen unsweetened orange juice concentrate, thawed
  • 1/4 cup frozen unsweetened apple juice concentrate, thawed
  • 1-1/2 cups Dates chopped
  • 1 cup Pecans, chopped
  • 1 can(8 oz) Juice-packed pineapple tidbits
  • 2 Large egg whites
  • 1 teaspoon Grated orange zest
  • 1 teaspoon Vanilla
  • 1-3/4 cups Whole-wheat pastry flour
  • 1-1/4 teaspoons Baking soda
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 tablespoon Allspice Cooking Spray

Directions

  1. Preheat oven to 325 degrees.
  2. Lightly spray or oil a large (9x5x3 inches) loaf pan.
  3. In medium bowl, stir together cranberries and juice concentrates.
  4. Cover and let stand for 45 minutes.
  5. In a large mixing bowl, combine dates, pecans, pineapple tidbits, egg whites, orange zest, and vanilla.
  6. Stir in cranberry mixture.
  7. In a medium bowl, stir together flour, soda, cinnamon, nutmeg, and allspice.
  8. Pour flour mixture over fruit mixture and stir well.
  9. Pour into prepared loaf pan and bake for about 1 hour, until a toothpick inserted into the center of loaf comes out clean.
  10. Remove from oven and let cool in pan for 20 minutes.
  11. Turn cake out onto a rack to finish cooling.
  12. Wrap cake in plastic and store in a cool place for several days before serving.