Diabetic (Low Sugar Fancy) Fruit Cake

Photo by Rosemary Parkinson

Winter 2007, JamaicanEats magazine

  • 1 box yellow Sweet & Low cake mix (bake according to instructions)
  • 1 cup butter
  • ½ cup sugar
  • 3 eggs
  • 1 cup milk
  • 1 cup water
  • 2 ½ cups baking flour
  • 3 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 teaspoon vanilla
  • Zest of one orange
  • 1 teaspoon almond extract
  • 2 ½ cups rum-soaked fruits

GLAZE

Use any diabetic frosting

Directions

  1. Preheat oven to 350 degree F.
  2. Grate the baked Sweet & Low cake into coarse crumbs. Set aside.
  3. Cream butter and sugar until fluffy. Add eggs one at a time. Mix.
  4. Add vanilla, almond extract. Stir by hand. Add milk and stir.
  5. Sift with salt and baking powder. Fold into wet ingredients in two parts.
  6. Add water, fold in.
  7. Stir in orange zest.
  8. Sprinkle 2 cups of cake crumbs over mixture, add fruits and fold.
  9. Spoon into buttered and floured 10-inch pan. Bake for 50 minutes to an hour.
  10. Remove cake to cooling rack and add glaze and sprinkles when cooled to room temperature.

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