Sweet & Wholesome Sugar-Free Fruit Cake Recipe for Everyone

Sugar-free fruit cake is a festive bake that proves desserts can be both wholesome and full of flavor.

Made with dried fruits and nuts, it offers natural sweetness and hearty texture without the need for refined sugar.

The combination of soft fruit and crunchy nuts creates a cake that feels balanced and satisfying.

Simple steps and familiar ingredients make this recipe approachable for home bakers of any level.

It’s a healthier twist on a holiday classic, perfect for those who want to enjoy dessert with less guilt.

Each slice is rich, moist, and packed with flavor, making it a welcome addition to seasonal gatherings.

This fruit cake shows how tradition and mindful baking can come together in one delicious treat.

How To Keep Nigella Sugar-Free Fruit Cake Tasty

• Store wrapped tightly in plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep away from strong-smelling foods to preserve the cake's delicate flavor.
• Slice the cake, wrap each piece individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Label with the date to track freshness.
• Remove frozen cake slices from the freezer and let sit at room temperature for 1-2 hours. Alternatively, microwave gently on 50% power for 20-30 seconds to restore softness.

FAQ Guide For Nigella Sugar-Free Fruit Cake

• Can I use fresh fruits instead of dried fruits?

Fresh fruits have higher moisture content and might affect the cake’s texture. Dried fruits are recommended for better consistency and concentrated flavor.

• Is the alcohol necessary for the recipe?

Sherry or port is optional. You can replace it with fruit juice or skip it entirely without compromising the cake’s taste.

• How do I know if the cake is fully baked?

Insert a skewer or toothpick into the center. If it comes out mostly clean with a few moist crumbs, the cake is done. Avoid overbaking to maintain moisture.

• Can I modify the spices in the recipe?

You can adjust spice quantities to suit your taste. However, keep the proportions similar to maintain the cake’s balanced flavor profile.

What’s To Love About Nigella Sugar-Free Fruit Cake

• Craft Wholesome Goodness: Packed with dried fruits and warming spices, this cake delivers a nutritious treat that feels like a healthy indulgence without added sugar.
• Master Stress-Free Baking: Minimal ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, ensuring a delightful result with minimal kitchen hassle.
• Customize Your Delight: Flexible recipe allows for personalization with optional sherry or port, giving you the freedom to adjust flavors to your preference or dietary needs.
• Crowd-Pleasing Comfort: Aromatic spices like cinnamon, nutmeg, and ginger create a cozy, inviting dessert that appeals to family and friends, making it ideal for gatherings or quiet moments.

What’s In Nigella Sugar-Free Fruit Cake

• Dried Fruit Mix: A blend of mixed dried fruits that provides natural sweetness and rich texture to the cake.

• Water: The liquid that helps soften the dried fruits and blend flavors.
• Sherry or Port: An optional alcoholic ingredient that adds depth and complexity to the cake's taste.

• All-Purpose Flour: The main structural component that helps bind the cake together.
• Instant Coffee: A flavor enhancer that adds a subtle depth to the fruit cake.
• Ground Cinnamon, Ground Nutmeg, Ground Ginger: Warm spices that contribute a rich, aromatic flavor profile to the cake.

Simple Way To Make Nigella Sugar-Free Fruit Cake

Step 1: Blend Dried Delights

In a spacious mixing bowl, combine an array of dried fruits, sprinkle in instant coffee granules, and dust with warm spices like cinnamon, nutmeg, and ground ginger. The combination creates a fragrant base for your delectable cake.

Step 2: Infuse With Liquid

Heat water until it’s just simmering and gently pour over the fruit mixture. Stir thoroughly to ensure every morsel gets saturated with moisture and flavor. This step helps plump and soften the dried fruits.

Step 3: Add Optional Boozy Splash

If desired, pour in a splash of sherry or port to enhance the cake’s depth. Allow the mixture to rest overnight or until completely cool, letting the flavors meld and intensify.

Step 4: Prepare Baking Setup

Warm your oven to 150 Celsius (300 Fahrenheit). Line a 20-centimeter cake tin with parchment paper, ensuring smooth edges for easy removal.

Step 5: Create Cake Batter

Sift flour into a clean bowl, creating a gentle well in the center. Pour the fruit mixture into this space and mix thoroughly until a consistent batter forms. The mixture should look rich and textured.

Step 6: Transfer To Baking Tin

Carefully pour the batter into the prepared tin, using a spatula to spread evenly and create a smooth surface. Tap the tin gently to release any potential air bubbles.

Step 7: Bake To Perfection

Place the tin in the preheated oven and bake for approximately 1 hour and 15 minutes. Check doneness by inserting a skewer – it should come out mostly clean with just a few moist crumbs.

Step 8: Cool And Enjoy

Remove from oven and let the cake rest in the tin for 10-15 minutes. Transfer to a wire rack and allow to cool completely before slicing and serving.

Helpful Notes For Nigella Sugar-Free Fruit Cake

• Boost Fruit Flavor: Soak dried fruits in hot liquid to plump them up and intensify their natural sweetness without adding sugar.
• Perfect Moisture Balance: Allow fruit mixture to rest overnight, enabling ingredients to fully absorb liquid and develop deeper, richer flavors.
• Gluten-Free Option: Substitute regular flour with almond or coconut flour for those with wheat sensitivities.
• Texture Tip: Use room temperature ingredients to ensure smoother batter and more even baking results.
• Alcohol-Free Adaptation: Replace sherry or port with apple juice or strong brewed tea for non-alcoholic version.

Mix It Up With Nigella Sugar-Free Fruit Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free blend for those with wheat sensitivities.
• Vegan Alternative: Substitute sherry with apple juice and use plant-based egg replacer to create a completely dairy-free and egg-free cake.
• Low-Carb Option: Swap traditional dried fruits with lower-sugar berries like raspberries and use coconut flour instead of regular flour to reduce carbohydrate content.
• Spice Lovers' Adaptation: Increase ground ginger and add cardamom or star anise for a more intense, warming flavor profile that enhances the cake's complexity.

Nice Pairings For Nigella Sugar-Free Fruit Cake

• Pair with Rich Espresso: Complement the cake's deep, spiced notes with a bold, freshly brewed espresso that cuts through the dense fruitiness and enhances the subtle coffee undertones.
• Serve with Aged Tawny Port: Match the cake's complex flavors with a smooth, nutty tawny port that echoes the warm spices and dried fruit, creating a luxurious dessert experience.
• Accompany with Cinnamon-Spiced Whipped Cream: Top the cake with a light, homemade whipped cream infused with a hint of cinnamon to add a creamy, complementary layer that softens the cake's robust texture.
• Enjoy with Vanilla Bean Ice Cream: Add a scoop of creamy, cold vanilla bean ice cream to contrast the cake's warmth, providing a delightful temperature and flavor balance.

Sugar-Free Fruit Cake Recipe

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4.7 from 38 reviews

• Total Time: Overnight and 1 hour 30 minutes
• Yield: 12 1x

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Description

Sugar-free fruit cake shows that dessert can be indulgent without added sugar. Packed with dried fruit and warm spices, it’s a wholesome cake that doesn’t compromise on taste.

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Ingredients

Scale 1x2x3x

Fruits and Liquid:

• 215 pounds (97.5 kilograms) dried fruit
• 3 cups (720 milliliters) water
• 1/2 cup (120 milliliters) sherry or port (optional)

Flour and Thickener:

• 3 cups (375 grams) self-raising whole wheat flour

Spices:

• 6 teaspoons instant coffee
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger or mixed spice

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Instructions

1. Combine dried fruits with aromatic spices like instant coffee, cinnamon, nutmeg, and ground ginger in a spacious mixing vessel.
2. Heat water until simmering and cascade over the fruit blend, thoroughly integrating the ingredients.
3. Optional enhancement: incorporate sherry or port for depth of flavor. Allow mixture to rest and absorb liquid overnight or until completely cooled.
4. Calibrate oven to 150C (300F) and prepare a 20cm cake tin with protective lining.
5. Create a central cavity in the flour, then gently introduce the macerated fruit mixture, stirring until harmoniously blended.
6. Carefully spoon the batter into the prepared tin, ensuring an even, smooth surface.
7. Bake for approximately 1 hour and 15 minutes, monitoring until a testing skewer emerges with minimal residue.
8. Allow cake to rest within the tin for 10-15 minutes, then transition to a cooling rack for complete temperature reduction.

Notes

• Soak dried fruits thoroughly to ensure maximum moisture and flavor absorption in the cake.
• Replace sherry with apple juice or orange juice for a non-alcoholic version that maintains moisture and adds subtle sweetness.
• Use gluten-free flour blend to make this recipe suitable for those with gluten sensitivities or celiac disease.

• Prep Time: Overnight (or until fully cooled)
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Western

Nutrition

• Serving Size: 12
• Calories: 357
• Sugar: 45 g
• Sodium: 120 mg
• Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 85 g
• Fiber: 9 g
• Protein: 4 g
• Cholesterol: 0 mg