yeah it would work with dextrose, basically when you cook the syrup your evaporating the water off leaving the sugar but in this case the dextrose. It is a lot in one hit and you wouldn't want too much of it, but if using in recipes I would actually decrease the amount of dextrose in the recipe too.
In total it's just under 2 cups worth of dextrose...
200g sugar is 1 cup dextrose
30g sugar is 2 tablespoons dextrose
40g sugar is 2.5 tablespoons dextrose
100g sugar is 1/2 cup dextrose
In total it's 500g worth of cherries. If you were making say chocolate fudge it would be really no different dextrose wise cause it's the same amount of dextrose... not unless you eat all the cherries :) It's only once a year, a very big day, I'll be trying it out and will let you know how it goes, I think it's a nice adaption for family and I'm sure the kids will love their substitute xmas cake. I'm making them as gifts so i'll be cooking them in muffin pans.
I'm currently half way through the process and so far so good! The cheeries look really good and they've kept their colour. I'm due to finish Thursday. I have added a little more dexrose then what the recipe calls for however the liquid is looking really good and pretty much like the consistency you would expect. I think the cherries are going to turn out well and the cake will be to die for!
Because of the fruit I don't think you can have a fructose free Christmas cake but I do have a recipe for a sugar free cake.
Soak I kg mixed fruit in 2 cups boiling water. Add I tspn Brandy, rum, almond and vanilla essence also one or two tablespoons parisienne essence (gravy browning) for colour. If you want and you have it, substitute real brandy for some of the water ( I use about half a cup!). Cover and leave overnight. Next day sift 2 cups SR flour with one tspn mixed spice, cinnamon and nutmeg. Add the fruit mixture and stir (don't use a mixer) till all the fruit and flour are incorporated. Line a 20 cm tin with baking paper, fill with the mix, smooth the top with wet hands and make a hollow in the centre. This is to allow for rising and makes a flatter cake if you want to decorate it. Put into a cold oven and set temp to 160 degrees C. Bake for about I hour or so. Don't over-bake, this cake is better undercooked than overcooked. A skewer should have a very small amount of mix on the very end. Turn tin upside down on to baking paper and leave to cool with the tin still over the cake. This allows all the steam to moisturise the cake. I am a cake-decorator and have made this recipe for several years. I am always being asked for the recipe. I am thinking of trying to make a marzipan icing using ground almonds with dextrose instead of icing sugar. I don't like the white icing anyway. I am also thinking of trying it with less of the fruit to see if it still works. It is also delicious with walnuts (or any other nuts) added. Maybe the fibre in the nuts will help to mitigate some of the fructose in the fruit!
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