Traditional fruitcakes are packed full of dried and candied fruits, nuts, and often brushed with rum. These rich cakes are served just as they are without butter or condiments.

Countries around the world have different versions but this is the traditional fruitcake served in the United States chock full of dried fruits, nuts, and candied citrus peel. It does take some time to make the candied citrus peel but I did it 2 days before I made the fruitcake while I was preparing dinner one day. It is optional if you want to use green food coloring with the lime peel but it does help give the traditional fruitcake look.

Christmas Fruitcake, THM XO, Sugar-free

• Making Candied Citrus Peel
• 1 orange
• 1 lemon
• 1 lime
• 1 1/2 cups water, divided
• 3/4 cup allulose
• 3/4 cup erythitol
• salt
• green food coloring, optional
• Wash fruit well. Cut a large X on the top and bottom of the fruit. Peel in 4 sections. Dice peels in 1/2 inch pieces. Reserve the lime peel in a separate dish if you wish to color it dark green.
• Cooking the orange/lemon peel: Combine the lemon and orange peel in a small sauce pan. Sprinkle with salt and cover with water. Boil at a low boil for 9 minutes. Drain, rinse, and repeat 2 more times without salt. Combine 1 cup water, 1/2 cup allulose and 1/4 cup erythritol in a small saucepan. Boil over low heat until the sweetener is dissolved. Add orange/lemon peel and simmer for 45 minutes. When most of the water in evaporated transfer candied peel to parchment paper to cool.
• Cooking the lime peel: Place lime peel in a small sauce pan. Sprinkle with salt, add green food coloring if desired, and cover with water. Boil at a low boil for 9 minutes. Drain, rinse, and repeat 2 more times without salt. Combine 1/2 cup water 1/4 cup allulose and 1/4 cup erythritol in a small saucepan. Boil over low heat until the sweetener is dissolved. Add lime peel and simmer for 30 minutes. When most of the water in evaporated transfer candied peel to parchment paper to cool.
• Dried Fruit: a combined amount of 6 1/2 cups with at least 2 cups of raisins
• golden raisins, cranberries, candied lemon, orange, and lime peels (all of the above amount), dried apples, currents, pears, blueberries, or apricots
• 1/2 cup water
• 1 tablespoon THM Gentle Sweet
• 1/2 teaspoon rum extract
• Cake Batter:
• 1/2 cup butter, softened
• 1/2 cup full-fat Greek yogurt
• 3/4 cup THM Gentle Sweet
• 1/4 cup ChocZero Honey or Sugar-free maple syrup
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon vanilla
• 5 large eggs, room temperature
• 3 cups sprouted wheat flour
• 1/2 cup oat flour
• 1 cup kefir
• 2 cups pecans and walnuts, if desired
• Preparing the fruit: Combine the dried fruit in a bowl. In a measuring cup, combine the water, THM Gentle Sweet, and rum extract. Pour over fruit and toss to coat. Set aside for 4 hours.
• Preparing the cake: In a mixer bowl, beat together butter, yogurt, THM Gentle Sweet, Peach Syrup, baking powder, salt, nutmeg, and vanilla. Beat the eggs in one at a time. Stir in flours and kefir until just combined. Add the fruit and nuts if desired. Lightly spray 2 bread pans with PAM Butter Spray. Spoon fruitcake mixture into the pans. They should be 3/4 full.
• Baking: Preheat oven to 350 degrees F. Bake cakes for 50-70 minutes. When cakes are done, they will be a golden brown color, and a cake tester inserted in the center will come out clean. Remove cakes from the oven. Remove the cakes from the pans and wrap in foil. This will soften the crust. 2 loaves.

This is the fruit I used on this recipe. left-right: currents, raisins, dried pears/apples, blueberries, and candied citrus peel. I also used dried cranberries.

A close-up picture of the candied citrus peels.

The dried fruit and candied peels soaking in the rum sweetened liquid.

This is what the batter looks like before the fruit is added to it.

Here is the batter ready to be baked. It is chock full of fruits.

I fill the pans 3/4 full with the batter.

You can decorate the tops with extra fruit and nuts if you prefer.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Rum Extract

The Trim Healthy Mama Store has wonderful products. They are a very pure source and have a great taste. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

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Golden Fruitcake, THM XO, Sugar-free

Course Dessert

Servings 24 slices

Author Glenda Groff

Ingredients

• Making Candied Citrus Peel
• 1 orange
• 1 lemon
• 1 lime
• 1 1/2 cups water divided
• 3/4 cup allulose
• 3/4 cup erythitol
• salt
• green food coloring optional
• Wash fruit well. Cut a large X on the top and bottom of the fruit. Peel in 4 sections. Dice peels in 1/2 inch pieces. Reserve the lime peel in a separate dish if you wish to color it dark green.
• Cooking the orange/lemon peel: Combine the lemon and orange peel in a small sauce pan. Sprinkle with salt and cover with water. Boil at a low boil for 9 minutes. Drain, rinse, and repeat 2 more times without salt. Combine 1 cup water, 1/2 cup allulose and 1/4 cup erythritol in a small saucepan. Boil over low heat until the sweetener is dissolved. Add orange/lemon peel and simmer for 45 minutes. When most of the water in evaporated transfer candied peel to parchment paper to cool.
• Cooking the lime peel: Place lime peel in a small sauce pan. Sprinkle with salt, add green food coloring if desired, and cover with water. Boil at a low boil for 9 minutes. Drain, rinse, and repeat 2 more times without salt. Combine 1/2 cup water 1/4 cup allulose and 1/4 cup erythritol in a small saucepan. Boil over low heat until the sweetener is dissolved. Add lime peel and simmer for 30 minutes. When most of the water in evaporated transfer candied peel to parchment paper to cool.
• Dried Fruit: a combined amount of 6 1/2 cups.
• golden raisins, cranberries, candied lemon, orange, and lime peels (all of the above amount), dried apples, blueberries, and apricots
• 1/2 cup water
• 1 tablespoon THM Gentle Sweet
• 1/2 teaspoon rum extract
• Cake Batter:
• 1/2 cup butter softened
• 1/2 cup Greek yogurt
• 3/4 cup THM Gentle Sweet
• 1/4 cup ChocZero Honey or Sugar-free maple syrup
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon vanilla
• 5 eggs room temperature
• 3 cups sprouted wheat flour
• 1/2 cup oat flour
• 1 cup kefir
• 2 cups pecans and walnuts if desired

Instructions

1. Preparing the fruit: Combine the dried fruit in a bowl. In a measuring cup, combine the water, THM Gentle Sweet, and rum extract. Pour over fruit and toss to coat. Set aside for 4 hours.
2. Preparing the cake: In a mixer bowl, beat together butter, yogurt, THM Gentle Sweet, Peach Syrup, baking powder, salt, nutmeg, and vanilla. Beat the eggs in one at a time. Stir in flours and kefir until just combined. Add the fruit and nuts if desired. Lightly spray 2 bread pans with PAM Butter Spray. Spoon fruitcake mixture into the pans. They should be 3/4 full.
3. Baking: Preheat oven to 350 degrees F. Bake cakes for 50-70 minutes. When cakes are done, they will be a golden brown color, and a cake tester inserted in the center will come out clean. Remove cakes from the oven. Remove the cakes from the pans and wrap in foil. This will soften the crust. 2 loaves.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link   Blog Store.