Sugar & Butter Free Cashew Pecan Fruitcake

Mymy Suajico – Santiago 蔡马安

I always believed that loving fruitcake is an acquired taste. I love fruitcake and could have it all year round, as it meant to be.

Fruitcakes are most popular as holidays & weddings delicacy, slice by slice they are consumed to the next anniversary. Wrapped in a cloth and foil & saturated with alcohol regularly, it could go for months and even years without refrigeration. It is even kept as an heirloom for some families in Europe.
It was made in some form all the way back to ancient Rome but it wasn’t until the middle ages that it became known as ‘Fruit Cake.’
This is a diabetic friendly recipe, made intentionally without sugar additives (save for the sugar content of the dried fruits) & without butter…guilt free on big slices!

Ingredients:

1 cup               Chopped Dried Pineapple
1 cup               Raisins.
1 cup               Dried Cranberries
1 cup               Dried Cherries
¾ cup              Dark Rum (Bacardi Select)
¾ cup              Patron Orange Liquor
2 tbsp.             Finely Chopped Clementine Peel
3 cups             Unbleached, all-purpose Flour
1 teaspoon     All-spice
1 teaspoon     nutmeg
1 teaspoon     vanilla
1 teaspoon     salt
1 teaspoon     baking soda
1 cup               toasted Cashew
1 cup               toasted Pecans
1 cup               Granulated Sugar substitute
½ cup              Dark sugar free Syrup
4                      large Eggs
1 cup               Canola Oil

 Garnish:

Fresh Blueberries & Clementine slices soaked in rum overnight
Dried fruit mix

 Procedure:

Preheat oven on 350 F
Incorporate Clementine Peel in the orange liquor, set aside
In a mixing bowl combine the following:
Flour, Allspice, Nutmeg, Salt, Baking Soda, Granulated  Sugar
Add in: Rum, Orange Liquor with Peel, vanilla, Dark Sugar-free Syrup, Eggs & Canola Oil
Blend in low setting until homogenous, up to medium until mixture is light.
Fold in the nuts & fruits uniformly well
Scrape the mixture off to the prepared pan.
Decorate the top surface with the fresh garnish (this will dry in the baking  process)

Bake for an hour & 30 min. or until a bamboo skewer inserted in the center of the cake comes out clean.
In case the cake is too dry, cover with aluminum foil over while baking
Cool the cake for 20 minutes

Drizzle dark syrup to thinly coat
Cover plastic wrap and age
Serve & Enjoy after 1 week at room temperature or loooonger….