These attractive mini loaves make great Christmas presents for someone with diabetes or someone who lives gluten-free and lower carb. Place frosted loaves on a pretty paper plate. Cover with plastic wrap and transparent colored wrap (the one I had was transparent with blue stripes). I taped the wrap underneath, but you could bring it up to the top in a bunch and tie a bow around it.
Another idea I like for Christmas presents are my spiced pecan clusters (awesome!) or curried walnuts or almond clusters placed in pretty Christmas tins.
GOLDEN FRUITCAKE(Makes 2 mini loaves)
This flavorful fruitcake is quite moderate in carbs compared to the real thing. Use certified gluten-free oat flour or finely grind the certified gluten-free oats from Bob's Red Mill.
1/3 cup dried apricots, chopped
1/4 cup seedless California raisins
1/4 cup chopped dates
1 tbsp lemon juice
2 tsp rum extract
1 tsp vanilla extract
1 tsp grated lemon peel
1 3/4 cups Gluten-free Bake Mix 2
3/4 cup SPLENDA® Granular OR your choice
3/4 tsp baking soda
2 eggs, separated
1/4 cup butter, softened
3/4 cup Hood Carb Countdown Milk OR mixture of cream and water
1/2 cup yogurt
Icing:
1/2 cup Splenda Granular
4 tbsp powdered erythritol
4 tbsp whole milk powder (hispanic section of Super Walmart or Publix)
2 tsp cornstarch
2 tbsp butter, melted
2 tbsp water
In medium bowl, combine dried apricots, raisins, dates and almonds. Stir in lemon juice, rum extract, vanilla extract and lemon peel. Set aside. In another medium bowl, combine Gluten-Free Bake Mix, SPLENDA® Granular and baking soda.
In food processor with whipping assembly, whip egg whites until stiff. In mixing bowl with electric mixer, beat egg yolks and butter together. To egg yolk mixture, add half dry ingredients, Hood Carb Countdown milk, yogurt and remaining dry ingredients. Fold egg whites into batter and stir in fruit and nut mixture. Spread evenly in two greased nonstick 53/4 x 31/4 x 21/4 inch (15 x 8 x 6 cm) mini loaf pans. Bake in 300°F (150°C) oven 35 to 40 minutes, or until cake tester comes out clean. Let cool in pans on wire rack 10 minutes. Turn out and frost with Icing. Cover and store at room temperature for 2 days. Refrigerate thereafter.
Icing: In blender, combine Splenda Granular, erythritol, milk powder and cornstarch. Add melted butter and water; blend until smooth. Frost mini fruitcake loaves immediately.
Nutritional analysis without icing:10 servings, 1 slice per serving: 89.9 cal; 2.9 g pro; 5.0 g fat; 7.4 g carbs
Nutritional analysis with icing:10 servings, 1 slice per serving: 111.9 cal; 3.3 g pro; 6.5 g fat; 9.0 g carbs
Helpful Hint: Considering regular fruitcake runs at least 25 g carbs per slice, this is moderate in carbs.
Here is another recipe from Splendid Low-Carb Desserts:
GOLDEN FRUITCAKE (Not gluten-free)
Do you miss traditional fruitcake? I’m not really a fan of fruitcake; however, I really enjoyed this lighter version. This fruitcake is quite moderate in carbs compared to the real thing.
1/3 cup dried apricots, chopped (75 mL)
1/4 cup seedless California raisins (50 mL)
1/4 cup chopped dates (50 mL)
1/4 cup slivered almonds, (50 mL)
lightly toasted, chopped
1 tbsp lemon juice (15 mL)
2 tsp rum extract (10 mL)
1 tsp vanilla extract (5 mL)
1 tsp grated lemon peel (5 mL)
1 3/4 cups Low-Carb Bake Mix (425 mL)
3/4 cup SPLENDA® Granular (175 mL)
3/4 tsp baking soda (3 mL)
2 eggs, separated
1/4 cup butter, softened (50 mL)
1/2 cup yogurt (125 mL)
Icing:
3/4 cup Confectioner’s Sugar Substitute (175 mL)
2 tbsp butter, melted (25 mL)
1/4 cup Da Vinci® Sugar Free French Vanilla Syrup, OR (50 mL)
Low-Carb Pancake Syrup
In medium bowl, combine dried apricots, raisins, dates and almonds. Stir in lemon juice, rum extract, vanilla extract and lemon peel. Set aside. In another medium bowl, combine Low-Carb Bake Mix, SPLENDA® Granular and baking soda.
In food processor with whipping assembly, whip egg whites until stiff. In mixing bowl with electric mixer, beat egg yolks and butter together. To egg yolk mixture, add half dry ingredients, yogurt and remaining dry ingredients. Fold egg whites into batter and stir in fruit and nut mixture. Spread evenly in two greased nonstick 53/4 x 31/4 x 21/4 inch (15 x 8 x 6 cm) mini loaf pans. Bake in 300°F (150°C) oven 35 to 40 minutes, or until cake tester comes out clean. Let cool in pans on wire rack 10 minutes. Turn out and frost with Icing. Cover and store at room temperature for 2 days. Refrigerate thereafter.
Icing: In small bowl, whisk together Confectioner’s Sugar Substitute, page 65, butter and Da Vinci® Sugar Free French Vanilla Syrup. Add extra syrup as needed. Using a cream cheese frosting (think spreadable cream cheese, powdered erythritol, vanilla) will reduce carbs a bit.
Nutritional Analysis: Yield: 10 slices per loaf, 1 slice/without icing
130.7/106.4 calories; 6.1/5.2 g protein; 8.3/6.6 g fat; 7.7/6.3 g carbs