Diabetic Fruitcake Food

DIABETIC FRUIT CAKE

Steps:

• Mix the mixed vine fruits in the cognac or whiskey.
• Melt the chopped dates in the 4 tbsps. water very slowly mixing all the time, over low heat. Mix with the vine fruits. Let the mixture stand in a cool place for 3 to 6 hours.
• Sift the flour, baking powder and the mixed spice, add the rinds and the chopped nuts.
• Mix the flour mixture with the fruit mixture well and put the cake mixture in a greased loaf tin measuring approximately 12cms. x 22cms.
• Bake in a preheated oven, gas mark 4 or 195 degrees celius for about 50 mins. Check with a skewer. If it comes out clean, then the cake will be ready.
• Let cool for about 1 hour.

DIABETIC FRUITCAKE

Steps:

• Mix raisins, dates, shortening, hot water, salt, cinnamon, cloves and prunes.
• Boil 5 minutes.
• Cool and add vanilla, flour, baking soda and baking powder.
• Line pans with paper.
• Bake 350 30 minutes.
• Reduce heat to 325 and bake until tests come clear 25-30 minute more.

DIABETIC HOLIDAY FRUITCAKE

Steps:

• Combine all ingredients.
• Bake for 1 1/2 hrs in 300 ove in greased pan.
• After first hour, cover with foil.

SUGAR FREE FRUITCAKE

Steps:

• Grease and line with parchment paper an 8 inch cake pan.
• Sift the flour,baking powder and apple pie mix into a bowl.
• Rub the butter with your fingers until it looks like breadcrumbs.
• Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
• Stir in the honey and mix everything together to a soft dropping conistency.
• Spoon the mixture into the prepared pan and level the surface.
• Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
• Let the pan cool before turning out.

THE WORLD'S BEST FRUITCAKE

Steps:

• Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
• Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
• Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
• Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
• Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
• Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
• Remove cakes from oven and let cool for 10 minutes in the pans.
• Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
• Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
• Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
• May be refrigerated up to 3 months or frozen up to 1 year.