No image available
Member recipe

Diabetic Fruit Cake

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Member recipe by

Servings

Serves 1 - 12 Pieces

This is a very good cake, without sugar and eggs, suitable for diabetics or those watching their weight.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • Diabetic Fruit Cake.
  • 450grms. mixed vine fruits
  • 2tbsps. dry cognac or whiskey
  • 225grms. chopped dates
  • 50grms. chopped walnuts or roasted chopped almonds
  • 2tsps. mixed spice
  • 3tsps.baking powder
  • 225grms. wholemeal flour
  • 275mls. water
  • 1 orange rind
  • 1 lemon rind
  • About 4 tbsps. warm water

Method

    1. Mix the mixed vine fruits in the cognac or whiskey.
    2. Melt the chopped dates in the 4 tbsps. water very slowly mixing all the time, over low heat. Mix with the vine fruits. Let the mixture stand in a cool place for 3 to 6 hours.
    3. Sift the flour, baking powder and the mixed spice, add the rinds and the chopped nuts.
    4. Mix the flour mixture with the fruit mixture well and put the cake mixture in a greased loaf tin measuring approximately 12cms. x 22cms.
    5. Bake in a preheated oven, gas mark 4 or 195 degrees celius for about 50 mins. Check with a skewer. If it comes out clean, then the cake will be ready.
    6. Let cool for about 1 hour.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
anniefrostick
3rd Mar, 2015
Hi does this cake have self-raising wholemeal flour or plain
darkazana
17th Jan, 2015
I am also diabetic and have studied the subject in great detail, and the type of sugar found in fruits fresh or dried is of the slow breakdown type, so this cake is not as bad as is being reported. It is the fats in food which are actually the culprits, more than added sugar, as the sat fats are what stop the insulin doing its job properly in moving glucose to where it is needed.
Mojopearl
10th Oct, 2014
0.05
This cake is NOT suitable for diabetics due to the high fruit content. A cake like this should only VERY rarely be eaten by diabetics. A slice and Easter or Xmas.
theblender2012
8th Nov, 2012
To be honest I dont think the dates worked for me with this recipe so I am going to remove the dates and increase the mxd fruit x 50gms. I am also going to put 2 tsp mxd spice, 2 tsp cinnamon and 2 tsp nutmeg. Being type 2 diabetic I am going to try to calculate the grammes of carbohydrate per slice for my own personal use. Will update when the next cake has been consumed.
hobittual
10th Feb, 2012
It is highly irresponsible to promote this type of recipe as being diabetic safe. You can cause irrepairable harm to yourself if you are diabetic and continue to eat food like this.
M60JAL
30th Apr, 2014
I have been type 2 diabetic for 15 years, but although I have diabetes, diabetes does not have me. Enjoy the life you have rather than sacrifice it to the condition.
ritagior
2nd Feb, 2012
Hi Jez, I never tried it in a round tin, but I think an 18cms. round cake tin will do.
jez2012
31st Jan, 2012
hi rita,can i use round cake tin intead of a loaf tin? and what size please. Thanks
madeitwithlove
10th Jan, 2012
Sorry but this cake, although is probably lovely should not be encouraged as diabetic safe cake. Dried fruits have high natural sugar content, much, much more than fresh fruits, the end result being no different to eating a cake with normal or half sugar cakes. Any one not versed in how sugars and carbs work would inadvertently be consuming this product without realising potential damaging properties. Every thing in moderation would be better advised rather than endorsing a cake made with dried fruits as diabetic safe. Please refer to Bristish Diabetic Association Diabetes UK, for expert advice, my advice only comes from personal experience (my mother was diabetic).
madeitwithlove
10th Jan, 2012
Sorry but this cake, although is probably lovely should not be encouraged as diabetic safe cake. Dried fruits have high natural sugar content, much, much more than fresh fruits, the end result being no different to eating a cake with normal or half sugar cakes. Any one not versed in how sugars and carbs work would inadvertently be consuming this product without realising potential damaging properties. Every thing in moderation would be better advised rather than endorsing a cake made with dried fruits as diabetic safe. Please refer to Bristish Diabetic Association Diabetes UK, for expert advice, my advice only comes from personal experience (my mother was diabetic).

Pages

veryjammy
5th Nov, 2013
I am very confused by this recipe. It calls for 275mls water plus 4 tablespoons but does not say when to add the 275mls, so is it a mistake or is it just added to mix everything together.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.