Low Sodium Classic Fruit Cake

Delight in the festive flavors of this Low Sodium Classic Fruit Cake, a healthier twist on a timeless favorite. Packed with a medley of dried fruits, candied peel, and crunchy nuts, this recipe keeps it heart-friendly by skipping the added salt without sacrificing the rich, spiced indulgence you love. Aromatic cinnamon, nutmeg, and zesty citrus brighten every bite, while unsalted butter and fresh orange juice create a moist, flavorful base. This slow-baked cake offers a delicious holiday treat that’s perfect for those mindful of their sodium intake. Serve it as a centerpiece for your holiday table or gift it to loved ones—its robust flavor only deepens with time, making it even better after a week of maturing.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 12

Ingredients

• 600 grams Dried fruits (raisins, currants, sultanas, chopped dried apricots)
• 100 grams Mixed candied peel
• 100 grams Chopped nuts (like walnuts or almonds)
• 250 grams All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 200 grams Unsalted butter
• 150 grams Granulated sugar
• 3 whole Eggs
• 1 teaspoon Vanilla extract
• 1 whole Zest of one lemon
• 120 milliliters Fresh orange juice
• 60 milliliters Brandy or apple juice (optional)

Directions

Step 1

Preheat your oven to 140°C (284°F). Grease and line a deep 20 cm (8 inch) round cake tin with double thickness baking paper.

Step 2

In a large bowl, mix together the dried fruits, candied peel, chopped nuts, and lemon zest.

Step 3

Sift the flour, baking powder, cinnamon, and nutmeg into a separate bowl.

Step 4

In another large bowl, beat the unsalted butter and granulated sugar together until it's pale and fluffy.

Step 5

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 6

Gradually fold in the sifted flour mixture, alternating with the orange juice, until everything is well combined.

Step 7

Add the soaked dried fruit mixture into the batter and mix thoroughly.

Step 8

Pour the batter into the prepared cake tin and smooth the surface with a spatula.

Step 9

Place in the preheated oven and bake for about 2.5 hours, or until a skewer inserted into the center comes out clean.

Step 10

If using, you can brush the cake with brandy or apple juice while it is still hot for added moisture and flavor.

Step 11

Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 12

Once cooled, wrap the cake tightly in aluminum foil and let it mature for at least a week before serving for optimal flavor.

Nutrition Facts

Serving size	(1748.5g)

Amount per serving	% Daily Value*
Calories	6300.9

Total Fat 249.4g	0%
Saturated Fat 111.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1000.9mg	0%
Sodium 765.7mg	0%
Total Carbohydrate 907.0g	0%
Dietary Fiber 53.9g	0%
Total Sugars 630.1g
Protein 79.8g	0%

Vitamin D 123IU	0%
Calcium 650.5mg	0%
Iron 30.6mg	0%
Potassium 5770.8mg	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: 36.3%

Protein: 5.2%

Carbs: 58.6%