Spirited Fruitcake, Less Sugar

 

Shopping for dried fruits to add to my holiday cake, I was flabbergasted with the added sugar in most. My cupboard staples dates, figs, apricots and raisins have 0 grams added sugar. The added sugar in dried berries reached upwards of 36 grams per serving, with dried cranberries topping the charts. Since I try to keep my homemade desserts to 12 grams added sugar or less per serving (the American Heart Association recommends no more than 24 grams added sugar per day for women) I chose those dried fruits already in my cupboard.

Anise Fruitcake

4-4 inch cakes (8 servings)

Combine and bring to a boil liquor, sugar, fruit, ginger, orange zest and spices. Boil 1 minutes. 

3 tablespoon sugar

*1/2 cup anise liquor

1/2 cup dried apricots, chopped

1/4 cup dried figs, chopped

1/4 cup dates, chopped

1/4 cup fresh orange sections, chopped and drained

2 tablespoon ginger in syrup

Orange zest (from 1 orange)

1/4 teaspoon cinnamon

1/6 teaspoon cloves

 

Remove from heat and stir in buttery spread.

1/4 cup buttery spread

 

Mix together flour, salt, baking powder and soda.

10 tablespoon whole wheat flour

1/8 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

 

Beat egg.

1 egg

 

Stir dry flour mix and egg into fruit mix. Divide batter into 4 greased mini cake pans. Bake at 325 F for 35-40 minutes.  Cool on wire rack 10 minutes. Invert and remove cake from pans on rack to finish cooling.

*The anise liquor in my fruitcake has 7 grams added sugar per tablespoon (honey has 17, white and brown sugar has 12-13).