Diabetic fruit cake is a delightful treat that balances sweetness and health. This recipe features a harmonious blend of candied fruits, nuts, and coconut, making it a popular choice among those looking for a low-sugar dessert. With diabetes awareness on the rise, finding enjoyable yet health-conscious treats like this has become essential. The unique combination of ingredients not only satisfies sweet cravings but also packs nutritional benefits.
One of the primary advantages of diabetic fruit cake is its rich array of nutrients from various fruits and nuts. The inclusion of dates, for instance, provides natural sweetness while being lower on the glycemic index compared to regular sugar. The fats from the pecans and coconut offer a satisfying texture and help stabilize blood sugar levels. This cake is not just a dessert but also a treat that aligns with dietary needs, allowing people to indulge without guilt.
Diabetic Fruit Cake
Ingredients:
- 1 pound candied cherries
- 1 pound candied pineapple
- 1 pound pitted dates
- 1 pound chopped pecans
- 4 (8-ounce) packages flaked coconut
- 3 tablespoons all-purpose flour
- 2 (14-ounce) cans sweetened condensed milk
Directions:
1. Prepare your pan and oven.
Preheat the oven to 300°F (150°C). Lightly grease a 10-inch tube pan (or bundt pan) and line the bottom with greased parchment paper. This step ensures the cake releases cleanly and keeps its beautiful shape.
2. Mix the fruit and nuts.
In a large bowl, combine the candied cherries, pineapple, dates, and pecans. Add the flaked coconut and mix thoroughly using your hands — yes, it’s messy, but it’s the best way to evenly distribute all the fruit and nuts.
3. Add the dry and wet ingredients.
Sprinkle in the flour, stirring until everything is lightly coated. Then pour in the sweetened condensed milk, blending well until the mixture looks glossy and sticky.
4. Pack and bake.
Spoon the mixture into the prepared pan, pressing it down firmly so no air pockets remain. Smooth the top.
Bake for 1½ hours, or until golden brown and just firm to the touch.
5. Cool and release.
Remove the cake from the oven and let it cool for about 15–20 minutes. Run a knife gently around the edges, then lift off the pan rim. Once slightly warm, remove the tube bottom and carefully peel off the parchment paper.
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