Val's Diabetic Fruit Cake Recipe
Ingredients
This diabetic-friendly recipe for Val’s Diabetic Fruit Cake requires a few basic ingredients. You will need ¾ cup of all-purpose flour, ¼ cup of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of salt, ½ cup of softened butter, ½ cup of sugar substitute, 2 large eggs, 2 tablespoons of milk, 1 teaspoon of vanilla extract, 2 tablespoons of lemon juice, and 1 cup of fresh fruit, such as blueberries or raspberries.
Instructions
Begin by preheating your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a separate bowl, combine the butter and sugar substitute. Beat together until light and fluffy. Add the eggs and beat until combined. Add the milk and vanilla extract and beat until combined. Add the dry ingredients to the wet ingredients and mix until just combined. Add the lemon juice and fruit and mix until just combined. Pour the batter into the greased and floured cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.
Nutrition
This delicious diabetic-friendly fruit cake is a healthier alternative to a traditional cake. It has fewer calories, carbohydrates, and fat, and it is also lower in sugar. Each serving contains about 130 calories, 24 grams of carbohydrates, 4.5 grams of fat, and 4 grams of sugar. This tasty cake is perfect for those with diabetes or anyone looking for a healthier dessert option.
Tips and Variations
This diabetic-friendly fruit cake can be served as-is or with a dollop of light whipped topping or a scoop of low-fat ice cream. You can also top it with a sprinkle of cinnamon or a drizzle of sugar-free syrup. To add even more flavor, you can also add a tablespoon of orange zest or a ¼ cup of chopped nuts. If you are not a fan of the fruit used in the recipe, you can substitute it with other fresh fruit such as apples, peaches, or blackberries.
Storage
This diabetic-friendly fruit cake can be stored at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and store in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in heavy-duty aluminum foil. When ready to eat, thaw the cake in the refrigerator overnight and then bring to room temperature before serving.
Conclusion
Val’s Diabetic Fruit Cake is a delicious and healthier alternative to a traditional cake. It is packed with flavor and is lower in calories, carbohydrates, fat, and sugar. This diabetic-friendly recipe is perfect for those with diabetes or anyone looking for a healthier dessert option. Best of all, it is easy to make and can be served as-is or topped with a variety of different ingredients. Give this recipe a try and enjoy!
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