Sugar Free Mini-Fruitcakes

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Sugar Free Mini-Fruitcakes

 

 

1 1/2 cups fresh pineapple chunks

1 cup fresh or unthawed frozen cranberries

1 cup dried currants

1/2 cup chopped pecans

1 2/3 cups liquid fruit juice concentrate

1 cup buttermilk

3 large eggs

3 cups whole wheat pastry flour

1 1/2 tsp. baking soda

1/2 tsp. fine sea salt

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. allspice

 

 

To make fruit juice concentrate, place unthawed concentrate in saucepan and

bring to a boil over high heat. Boil rapidly until liquid is reduced to 1

2/3 cup - about 10 minutes. Preheat the oven to 350 degrees. Lightly butter

and flour five mini loaf pans (5 1/2 x 3 1/4 x 2”). Combine pineapple,

cranberries, currants and pecans. Measure out 3/4 cup of the mixture and set

aside. Whisk together the fruit juice concentrate, buttermilk and eggs until

combined. Sift together the flour, baking soda, salt, cinnamon, ginger and

allspice. Add wet ingredients and whisk until smooth. Stir in remaining

fruit/nut mixture. Divide batter evenly among pans. Place remaining nut mixture

on top. Place pans on large baking sheet and bake for approximately

45-55 minutes.

 

 

 

 

 

 

 

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