This recipe is for Judith who saw my reference to a fruitcake recipe when
talking about making candied grapefruit rinds. I can't give you a critique
of how it is with the grapefruit rinds because I haven't made them yet.
Here's my favorite v-e-r-y lowfat Fruit cake recipe. This is a wonderful
sweet for the holidays. I've made this in tart tins, muffin tins, tiny
loaf pans and, as the recipe states, in a bread loaf pan (adjusting the
baking time to less if in very small pans). Making it in small loaf pans
makes a great gift; in tart pans helps with portion control and each piece
comes out a little sweeter. This recipe freezes beautifully.
This is from Neal Pinckney, a member of our list. I can't remember if I
got it from the archives or from him directly but I've been making it for
several years. I know he doesn't mind sharing the recipe, so I'm saving
him the effort of posting it by doing so myself. Enjoy.
VLF FRUIT CAKE
Recipe by Neal Pinckney
1/2 cup unsweetened apple sauce
3/4 cup water
1/2 cup sugar, rice syrup or substitute
2 1/2 cups mixed dried fruit, candied fruit, raisins, dates, figs, etc.
(use candied fruit sparingly), cut into very small pieces if
baking in smaller pans
2 TB blackstrap molasses
1 TB EnerG egg replacer, lightly beaten with 4 TB water
1 1/2 cup whole wheat flour
2 tsp baking powder
2 oz rum, brandy or whiskey (optional)
2 TB brown sugar for topping (I use raw sugar and use a bit more)
Preheat oven to 300 degrees F. Place the applesauce, water, sugar and dried
fruit in a saucepan. Bring to a boil and simmer for 20 minutes. Allow to
Mix the egg replacer into the fruit mixture, then sprinkle in the flour
and baking powder while mixing. Add water if necessary to make a stiff
batter. Pour into a non-stick 9" X 5" X 3" loaf pan or 8" X 8" baking
pan, sprinkle a little brown sugar on top and bake for 1 1/2 to 2 hours or
until a toothpick inserted into the center of the cake comes out clean (not
counting the sticky fruit).
16 servings, each:
Fat .312g (1.8% CFF)