Diabetic Fruitcake

Delight in the wholesome goodness of this Diabetic Fruitcake—a guilt-free twist on the festive classic. Brimming with naturally sweet unsweetened dried fruits like raisins, figs, and apricots, this recipe eliminates added sugar by incorporating unsweetened applesauce and a touch of sugar substitute for a perfectly balanced sweetness. Infused with bright orange zest, warm spices like cinnamon and nutmeg, and a splash of orange juice, each slice offers a rich, aromatic flavor and moist texture. Made with heart-healthy whole wheat flour and crunchy walnuts or pecans, this diabetic-friendly fruitcake is both nutritious and satisfying. Ideal for holiday gatherings or as a year-round treat, it’s easy to prepare and stores beautifully—perfect for sharing with family and friends.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 12

Ingredients

• 2 cups Mixed dried fruits (unsweetened, like raisins, currants, chopped figs, and apricots)
• 1 cup Unsweetened applesauce
• 1 cup Orange juice
• 0.5 cup Water
• 1 tablespoon Grated orange zest
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground cloves
• 1 teaspoon Baking soda
• 1.5 cups Whole wheat flour
• 0.5 cup Chopped nuts (e.g., walnuts or pecans)
• 2 tablespoons Sugar substitute (granular, suitable for baking)

Directions

Step 1

Preheat your oven to 325°F (160°C) and prepare a 9x5-inch loaf pan by lightly greasing it or lining it with parchment paper.

Step 2

In a medium saucepan, combine the mixed dried fruits, unsweetened applesauce, orange juice, and water. Stir well and bring the mixture to a gentle boil over medium heat.

Step 3

Reduce the heat to low and let the mixture simmer for 10 minutes, then remove it from the heat and allow it to cool slightly.

Step 4

Once cooled, stir in the grated orange zest, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to the fruit mixture.

Step 5

In a separate bowl, sift together whole wheat flour and baking soda. Gradually add the dry ingredients to the wet fruit mixture, stirring gently to combine.

Step 6

Fold in the chopped nuts and sugar substitute until the batter is evenly mixed.

Step 7

Transfer the batter to the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake the fruitcake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the fruitcake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Slice into 12 equal portions and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Nutrition Facts

Serving size	(1200.6g)

Amount per serving	% Daily Value*
Calories	2221.7

Total Fat 46.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1312.4mg	0%
Total Carbohydrate 443.9g	0%
Dietary Fiber 57.5g	0%
Total Sugars 239.1g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 346.2mg	0%
Iron 16.5mg	0%
Potassium 4078.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.6%

Protein: 7.8%

Carbs: 74.6%