My mommy, may she RIP, made the most extraordinary fruit cake, that was light, airy, fluffy and delish! Not the heavy dense brick that passes for most fruitcake. Before she passed, she showed me how to make hers, but stupid me, I didn’t write down her instructions. When I ate conventional baked goods I made it a few times and it was close but not quite there. I decided to give a keto-friendly version a go and I’m actually quite impressed with the outcome.
For the fruit you’ll need dried unsweetened cranberries, which I found on Amazon (Link will be provided in recipe) and rum. Depending on how many cakes you’ll be making, you need 1 cup dried cranberries and 1/4 cup of rum per cake.
Ingredients
FRUIT
- 1/4 cup spiced rum
- 1 cup dried unsweetened cranberries
- 1 cup SweetEs fusion sweet
Cake
- 1/2 cup butter 1 stick-room temperature
- 4 oz cream cheese room temperature
- 1 1/2 cups SweetEs fusion sweet
- 4 large eggs room temperature
- 1 Tbsp vanilla extract
- 1/ 2 tsp apricot or cherry extract optional
- 1 Tbsp blackstrap molasses
- 1 3/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 Tbsp glucommanan
- 1/2 Tbsp xanthan gum
- 1 Tbsp aluminum free baking powder
- 1 Tbsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1/4 tsp mineral salt
- 1/2 tsp ground cloves
- 1/2 cup crushed pecan or walnuts
- 1/8 cup olive or avocado oil
Instructions
- Prepare fruit by adding dried cranberries, rum and sweetener to a shallow bowl. Set aide, let sit 4-24 hours
- In large bowl, mix butter, cream cheese and sweetener on low until fluffy (about 4-5 minutes) best done with a stand mixer, but a hand mixer works as well.
- Add sweetener and mix until just combined
- Crack eggs into a cup and add 2 at a time until combined. Add vanilla and molasses, turn mixer to medium and mix for 3-4 minutes
- While eggs are mixing, in separate bowl, measure out all 10 dry ingredients and sift together to remove lumps, then whisk to fully combine
- Turn mixer back to low and slowly add dry mixture until incorporated. Add fruit mixture, nuts and oil, mix until just combined.
- Let mixture sit for 15-30 minutes to marry the flavors.
- Preheat oven to 325
- Grease a Bundt pan really well to ensure your cake does not stick, then scrape mixture into greased pan.
- If you don’t have a Bundt pan and plan to bake this in a regular cake pan, I highly advise you to use two of them and divide your mixture evenly between the two. If you don’t, you run the risk of the outsides cooking and the middle remaining raw.
- Bake the Bundt cake for 55-65 minutes, the regular cake for approximately 35-45 minutes. It really depends on your oven. Start checking your cake at the 30 minute mark by inserting a toothpick which will be clean when your cake is done.
Notes
Note: I wanted to keep this an F so I limited my fruit to F friendly fruit. Feel fee to add other no sugar-addeddried fruit like raisins, pineapples, cherries etc...with the understanding that this will make it a crossover.
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