Holiday Fruit Cake Recipe

Serves 12


  • 2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup low-fat margarine
  • 1 cup mixed dark and light raisins
  • 1/2 cup almonds, chopped
  • 1/2 cup hazelnuts, chopped
  • Rind of 1 orange finely grated
  • 1 3/4 cup grated carrots
  • 1/2 tsp allspice
  • 1/4 tsp ground cinnamon
  • 1/2 cup granulated sweetener
  • *Note: Not all artificial sweeteners keep their sweeteness when baked at high temperatures for a long period of time. Ones such as Acesulfame-K, Splenda and Sweet-n-Low would work OK in this recipe, Equal or Aspartame probably would not.

  • 2 eggs, beaten
  • 3 tbsp orange juice


  1. Heat oven to 350F.
  2. Mix flour, baking powder and salt together and rub in the margarine until mixture resembles fine breadcrumbs.
  3. Add fruit, nuts, orange rind, carrots and spices and mix well.
  4. Mix the sweetener into the eggs and beat into the dry ingredients. Add enough orange juice to make a soft dough.
  5. Put the mixture into 8" round or 7x7" nonstick cakepan and bake for 45-60 min. (or use larger pan and reduce cooking time).
  6. When ready, the cake should be firm to the touch and a toothpick should come out clean.
  7. Cool in the cake pan.
  8. Turn out upside-down, make a few toothpick holes in the bottom and spoon in any leftover orange juice.
  9. Store in an airtight container.
  10. Suggested icing is made with apples and cottage cheese.

Food Exchanges and Nutritional Information

  • 180 calories
  • 20 grams (2 units) carbohydrate (2 bread/starch exchanges)
  • 4 grams fiber
  • 5 grams protein
  • 9 grams fat

Source: The Diabetic’s Cookbook by Roberta Longstaff & Jim Mann

Recipe reviewed by
kimberly-tessmer">Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this Christmas Fruit Cake recipe is not
appropriate for diabetics, please
content/main/about-contact">contact us and we will review your


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