Low-Carb Fruit Cake

Serves 24


  • 1 can unsweetened crushed pineapple
  • 1/2 cup pitted dried prunes
  • 1/2 cup dried papaya, coarsely chopped
  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/2 cup coarsely chopped fresh cranberries
  • 1 cup oat flour (grind oats in a blender or food processor)
  • 1/4 cup low-fat soy flour
  • 1/4 cup vital wheat gluten (75-80% protein)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 large eggs
  • 1/3 cup canola oil
  • 1/3 cup unsalted butter, softened
  • 1 cup nuts, coarsely chopped (walnuts, filberts, brazils, or a mixture)
  • Dry brandy or cognac


  1. Preheat oven to 350 F. Spray a 9x5 loaf pan with cooking spray.
  2. Measure 1/2 cup of pineapple and drain as much juice as possible into a liquid measuring cup. Once drained, add water to the liquid measuring cup to bring it to 3/4 a cup of juice and water combined.
  3. Add juice, 1/2 cup drained pineapple, prunes, papaya, raisins and currants to the saucepan. Bring to a boil, then turn off the heat and cover immediately. Allow the mixture to cool completely.
  4. In a medium bowl, combine the oat flour, soy flour, vital wheat gluten, baking powder, baking soda, cinnamon, cloves and nutmeg.
  5. In a large bowl, cream butter and canola oil until smooth. Add eggs one at a time, beating well after each addition until creamy.
  6. Add the flour and fruit mixtures to the eggs in small amounts, alternating between the two and stirring after each addition. When fully combined, the batter will be thick. Quickly add nuts to the mixture.
  7. Gently spread mixture into the loaf pan. Try not to create any air pockets.
  8. Bake for 50 minutes, or until the top is brown and a toothpick can be inserted and comes out clean.
  9. Cool in pan for 15 minutes, then remove from pan and allow to cool completely on a rack.
  10. When the loaf is cool, brush with dry brandy or cognac. Wrap the loaf tightly in plastic wrap and then in foil, and allow to age for 1 week at room temperature or 2 weeks in the fridge.
  11. For perfect slices, freeze the loaf for 2 hours before slicing. Slice into 24 pieces, then allow slices to reach room temperature before serving.

Nutritional Information per Serving

  • 16.7 g Carbohydrate
  • 2.4 g Fiber

Source: LowCarbFriends user theislandgirl

Photo credit: X1Brett on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.


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