Holiday Fruitcake

Holiday Fruitcake

This is one holiday cake (also known as fruitcake) that won’t be left on the table. This recipe starts with diced dried fruit but is sure to end with an empty plate. Turn any day into a holiday. This low protein baked treat is too good for just once a year.
Category Dessert
Makes20 slices


  • 12 oz mixed dried fruit
  • ¾ cup (170 g) soft margarine
  • ¾ cup (165 g) dark brown sugar
  • 2 Tbsp allspice
  • 2 cups (473 mL) water
  • 3 cups (400 g) Loprofin Baking Mix
  • 2 tsp baking powder
  • 3-4 Tbsp apricot jam


  • ½ cup (171 g) light corn syrup
  • ½ cup (103 g) shortening
  • ¾ tsp salt
  • ½ tsp vanilla extract
  • 1 lb (454 g) confectioners (powdered) sugar


  • Preheat oven to 350°F. Grease and line a 7-inch square cake tin with parchment paper.
  • Place the fruit, margarine, sugar, allspice, and water in a saucepot; bring to a boil. Reduce the heat and simmer for 2-3 minutes.
  • Remove from heat and cool for at least 5 minutes.
  • In a large bowl combine the Loprofin Baking Mix and baking powder.
  • Pour in the cooled fruit mixture and beat until thoroughly combined.
  • Pour the batter into the prepared cake. Bake approximately 1 hour 35 minutes (check at 1 hour and 15 minutes), until firm to the touch. Cake is done when toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to cool in the tin for 1 hour, then transfer to a cooling rack to cool completely.
  • Level the top of the cake by carefully cutting off the “domed” part.
  • Spread apricot jam over the cut surface and place (cut side down) in the center of your serving dish. Spread apricot jam evenly over the top and sides.


  • In a large bowl, stir together the corn syrup and shortening. Mix in the salt and vanilla.
  • Gradually mix in powder sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more powder sugar until it is smooth.
  • Store in an airtight container at room temperature or in the refrigerator.
  • Rollout the fondant to about 1/8-inch thickness and use to completely cover the cake. On two sides, fold the fondant to resemble a present. Trim surplus fondant with a sharp knife.


Optional: To decorate the top with a ribbon, mix red food coloring into the remaining fondant. Roll out fondant and cut two pieces of ribbon to fit from one side of the cake base to the other. Decorate as desired.

Nutrition Per Serving

Serving size: 1 slice
Calories: 365
Protein: 0.6 g
Phenylalanine: 19 mg
Leucine: 30 mg
Tyrosine: 17 mg

Nutrition Per Recipe

Makes: 20 slices
Calories: 7300
Protein: 12.7 g
Phenylalanine: 371 mg
Leucine: 601 mg
Tyrosine: 248 mg

Nutricia’s Loprofin Baking Mix is a medical food for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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