Sugar Free Fruitcake

READY IN: 1hr 20mins
Recipe by bigbadbrenda

This is a very nice for a sugar free cake. Lots of ingredients but worth it.

Top Review by RonaNZ

I realise that a cake made with the rubbed method is not going to be as light as a creamed method cake so the density of the cake was not a disappointment. In fact, it was reasonably light for a rubbed method cake but I was careful and didn't work the flour too much. The flavour was good too, the honey and fruit giving just enough sweetness. However, I think it could have done with more fruit. There was just a bit too much cake to fruit for a denser cake. I decided to try making it into biscotti rather than wasting it. 4 hours in a low oven and we have something that is very tasty,chewy and crunchy. Funnily enough, some it disappeared during the slow cooking. It turns out that this cake is delicious hot!

Ingredients Nutrition


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

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