Nigella Sugar-Free Fruit Cake

I remember the first time I made a fruit cake without sugar. It was just before Christmas, years ago, when my mum was watching her sugar intake but still wanted “something proper” with her afternoon tea. I scoured books and clippings, but it was a scribbled note in the margin of a Nigella Lawson recipe that sparked what became a family favourite: the Nigella Sugar-Free Fruit Cake.

It’s the kind of cake that doesn’t shout for attention but lingers on your tastebuds with gentle sweetness from dried fruit, warmth from spices, and a whiff of nostalgia. It’s naturally sweet, dark, and deeply comforting — no refined sugar, no fuss, just honest, proper cake. And if you’re anything like me, you’ll find yourself making it long after the holidays have passed.

Ingredients List

• 2⅕ pounds dried fruit — I like a mix of raisins, dates, prunes, and apricots. No added sugar if you can help it.
• 6 tsp instant coffee — adds deep, earthy base notes. Sounds odd, but trust it.
• ½ tsp cinnamon — brings cosy warmth.
• ½ tsp nutmeg
• ½ tsp ground ginger or mixed spice — depends on what’s in the cupboard.
• 3 cups water
• ½ cup sherry or port (optional) — for richness and depth, but you can skip it.
• 3 cups self-raising whole wheat flour

That’s it. No eggs, no sugar, no faff.

How to Make It

1. In a very large bowl, mix your dried fruits with the spices and instant coffee. Breathe in — it already smells like something good.
2. Simmer 3 cups of water gently. Pour it over the fruit mix. Stir like you mean it.
3. Add the sherry or port, if using. Let it all sit and soak — ideally overnight, but at least until cool.
4. The next day (or once cooled), preheat your oven to 150°C (300°F). Line a cake tin with baking paper. I use a 20cm round tin.
5. In a separate bowl, add the self-raising flour. Make a well in the middle.
6. Pour the soaked fruit mix into the flour. Stir slowly, and don’t rush — it’ll feel sticky and thick, but that’s exactly what we want.
7. Spoon the batter into your tin, smoothing the top gently.
8. Bake for 1 hour 15 minutes or until a skewer poked in the centre comes out mostly clean (a crumb or two is fine).
9. Let it sit in the tin for 10–15 minutes, then cool fully on a rack. I always forget this step and then burn my fingers trying to sneak a slice.

Common Mistakes

Why is my fruit cake too dry?
You likely overbaked it or didn’t soak the fruit long enough. Try wrapping it in foil once cool to help it rehydrate.

Why did my fruit sink to the bottom?
They were too wet or heavy. Next time, toss them in a little flour before mixing with the batter.

Why is it bitter?
Instant coffee can get overpowering if you use the wrong kind. Go for a milder blend or decaf if you’re unsure.

Why is the cake dense?
It is a dense cake, but if it’s too heavy, your flour might be too packed or the mix too wet. Measure flour lightly and mix gently.

I forgot to preheat the oven. Now what?
Bake anyway. It’ll take a bit longer, but it’s salvageable. (Speaking from experience.)

Storage Tips

• Fridge: Keeps for up to 7 days in an airtight container. Bring to room temp before serving for best texture.
• Freezer: Wrap tightly in foil and freeze for up to 3 months. Slice before freezing if you want easy portions.

What to Serve With It

• Greek yogurt — thick, creamy, and tangy. Balances the sweetness.
• Sugar-free custard or crème fraîche — for a proper pudding feel.
• Hot herbal tea or rooibos — the spiced notes of the cake love a warming brew.

FAQ Section

Can I make this gluten-free?
Yes — swap the whole wheat self-raising flour with a gluten-free self-raising blend. Add ½ tsp xanthan gum for structure if your mix doesn’t include it.

Is this cake diabetic-friendly?
It depends on your dietary needs. There’s no added sugar, but dried fruits still carry natural sugars. Portion mindfully.

Can I use fresh fruit instead of dried?
Not in this recipe — dried fruit provides the necessary sweetness and texture. Fresh would throw off the moisture balance.

Can I skip the alcohol completely?
Absolutely. Just add an extra splash of water or apple juice for moisture.

Try More Recipes:

• Nigella Cheese Biscuits Recipe
• Nigella Cherries Jubilee
• Nigella Cherries Jubilee
• Nigella Mars Bar Cake