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fruit-cake-4 recipe

Date: Sun, 23 Nov 1997 16:46:46 -0800
From: "Natalie Frankel" (Natalie.Frankel@mixcom.com)

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.

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 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:
Cal    150.8
Fat    .312g (1.8% CFF)
Prot   1.996g
Carbo  36.46g
Sodium 36.68mg
Fiber 2.77g

kwvegan vegan