Low Fat Low Sugar Fruitcake Food

MOIST CHRISTMAS CAKE (NO ADDED SUGAR OR FAT)

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.

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.

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.

LOW FAT/ LOW SUGAR FRUITCAKE

Steps:

• Preheat oven to 200 degrees Celsius.
• Mix sultanas, raisins, cherries, brandy, water and soak overnight.
• Mix pumpkin, eggs, applice juice, and milk in a bowl.
• Add soaked fruit, nuts, rinds and spices, then flours and bicarbonate of soda.
• Mix well with a wooden spoon as you add the flours.
• Spoon into a lightly greased tin.
• Bake for 10 minutes at 200 degrees C, then turn down to 180 degrees C and cook until baked through (approximately 1 hour).
• Cool on a cake wire.
• Store in the refrigerator.