Pineapple, musts, cranberries, and coconut combine in this moist fruitcake using artificial sweetener in place of sugar.
Original recipe makes 1 – 9 inch loaf cake
Ingredients
1 cup chopped golden raisins
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 cup chopped cranberries
1 cup unsweetened crushed pineapple
1/4 cup grated lemon peel
1 cup flaked coconut
1/3 cup orange juice
8 packets artificial sweetener
1 teaspoon ground mace
1 teaspoon ground allspice
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
- Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
- Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
- Bake at 325 degrees F (165 degrees C) for 40 minutes. Cool.
Nutrition
Calories: 246 kcal
Carbohydrates: 33.5 g
Cholesterol: 0 mg
Fat: 11.6 g
Fiber: 3.4 g
Protein: 5.4 g
Sodium: 223 mg
