I know that fruit cake can be a bit like Marmite.  You either like dried fruit, love a Christmas cake or pudding or give it a wide berth!  Don’t overlook this recipe quite yet.

Yes, this recipe has dried fruit at its core, but isn’t in anyway heavy, dense or calorific as you might expect.  Tea loaf is probably a closer choice to this than fruit cake.  While it may have all the flavour of a traditional cake with dried fruit, it has no added sugar and no fat.  The moisture comes from the dried fruit soaked in English tea overnight, that plumps up the fruit and retains the moisture.  The sweetness is natural sugars from the fruit.

fat free & sugar free fruit cake
Fat-free & sugar-free fruit cake
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This cake is still full in flavour, without many of those hidden calories, so guilt free. The natural sugar comes from the puffy mixed fruit that is soaked in tea overnight.
Servings
10
Prep Time
10min+ overnight
Cook Time
50 min
Servings
10
Prep Time
10min+ overnight
Cook Time
50 min
fat free & sugar free fruit cake
Fat-free & sugar-free fruit cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This cake is still full in flavour, without many of those hidden calories, so guilt free. The natural sugar comes from the puffy mixed fruit that is soaked in tea overnight.
Servings
10
Prep Time
10min+ overnight
Cook Time
50 min
Servings
10
Prep Time
10min+ overnight
Cook Time
50 min
Ingredients
Servings:
Units:
Instructions
  1. Overnight soak the mixed fruit in a bowl with half pint of english (black) tea and cover.
    dried mixed fruit soaking in tea
  2. In a large mixing bowl, sift the flour, baking powder and mixed spice. Add the mixed fruit and tea mixture. Add the eggs and optional almond essence. Mix throughly to combine all the ingredients.
  3. Line a 2lb loaf tin with parchment paper. Tip the stiff, but sticky cake mixture in the tin. Place in the middle shelf of the oven and bake for around 50 minutes at 180C/160C fan/Gas 3. The cake is cooked when the top is golden and a skewer pulls from the cake clean.
  4. Leave in the tin to cool for around 15 minutes, then remove and leave on a wire rack to cool.
  5. Serve warm or cold. Depending on the calories, you can add a spread or butter to the cake
Recipe Notes

This cake will happily store in an airtight box for several days.  If you want to make a gluten free version of this cake, just change the baking powder and flour to gluten free versions.

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Nutrition Information

Amount Per Serving
Calories 230kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
1g
0.3g
117mg
49g
3g
24g
4g
2%
2%
5%
16%
12%
8%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 230kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
1g
0.3g
117mg
49g
3g
24g
4g
2%
2%
5%
16%
12%
8%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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