This low fat fruitcake is a wonderful treat for diabetics and those watching their fat intake. It has a delicate thyme and fig flavor that brings out the best in this special treat. The lightly toasted pine nuts add a nice crunch to the overall texture. It’s easy to make and sure to be a hit at any gathering!
- 0.5 Cup - Unsweetened apple juice
- 0.5 Teaspoon - Dried thyme
- 1 Cup - Finely chopped dried figs
- 1.25 Cups - Flour
- 0.25 Cup - Cornmeal
- 2 Teaspoons - Baking powder
- 0.25 Teaspoon - Baking soda
- 6 Tablespoons - Vegetable oil
- 2 Tablespoons - Sugar
- 1 - Egg
- 0.25 Cup - Pine nuts, toasted
- In a bowl, combine the apple juice, thyme, and figs. Let stand for 10 minutes.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and baking soda.
- In another bowl, beat together the oil, sugar, and egg until well blended.
- Pour the egg mixture into the flour, stirring until well blended.
- Add the pine nuts and fig mixture and mix until everything is evenly combined.
- Pour the batter into an oiled and floured 9-inch round (or 8 inch square) baking pan.
- Bake at 350°F for 40 to 50 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
This low fat fruitcake recipe is a great alternative to the traditional version. It’s flavorful, sweet, and has a subtle crunch from the toasted pine nuts. It’s perfect as a special treat for holidays, gifts, or snacking. Enjoy a delicious slice of this low fat fruitcake with a cup of tea!