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Fruit Cake Short Way

Recipe by Neal Pinckney
Serves 16
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
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
until a toothpick inserted into the center of the cake comes out clean
counting the sticky fruit).