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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, ChocZero Honey or sugar-free maple 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.