Diabetic Fruitcake
Submitted by coppermountain
Individual fruitcake cupcakes studded with dates, golden raisins, pecans, and citrus zest, soaked in brandy and topped with a pineapple chunk. Just 2 tablespoons of brown sugar in the whole batch. Diabetic-friendly holiday baking at its finest.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
50 minThese little fruitcakes prove you can have all the festive flavors of the season without a sugar bomb. Dates, golden raisins, orange and lemon zest, and chopped pecans pack every bite with fruity, nutty goodness, while a splash of brandy ties everything together with warmth.
Baked in individual cupcake cups instead of one big loaf, each one gets a pineapple chunk pressed on top before it goes in the oven. They come out golden, fragrant, and perfectly portioned.
The entire batch uses just two tablespoons of brown sugar. The dried fruits and brandy bring all the sweetness you need. Make a batch for holiday gifting or keep them on hand for a festive snack.
Pro Tips
- Soak the dried fruits and zest in the brandy overnight if you have time; they’ll be plumper and more flavorful
- Orange juice works as a non-alcoholic substitute for the brandy without losing that citrus depth
- Fill each cup only two-thirds full so they rise without overflowing
- These keep well in an airtight container for a week and actually improve in flavor after a day or two
Ingredients
Directions
Combine first 5 ingredients in mixing bowl.
Add the rest, except the pineapple.
Mix well. Pour into baking cups, filling each ⅔ full. Top each with a pineapple chunk.
Bake 30 to 35 min at 325℉ (160℃). Cool.
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