Rating: 4.5 stars 4.5
23 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Pineapple, musts, cranberries, and coconut combine in this moist fruitcake using artificial sweetener in place of sugar.

Recipe Summary

Servings:
12
Yield:
1 - 9 inch loaf cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.

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  • Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.

  • Bake at 325 degrees F (165 degrees C) for 40 minutes. Cool.

Nutrition Facts

246 calories; protein 5.4g; carbohydrates 33.5g; fat 11.6g; sodium 222.6mg. Full Nutrition
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