Very low fat fruit cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsweetened applesauce |
| ¾ | cup | Water |
| ½ | cup | Sugar; rice syrup or substitute, (I use Sucanat) |
| 2½ | cup | Mixed dried fruit; candied fruit, raisins, dates, figs, etc, (chopped) |
| 2 | tablespoons | Blackstrap molasses |
| 1 | tablespoon | Energy egg replacer; lightly beaten in 4 TB water, (or 4 TB egg whites) |
| 1½ | cup | Whole wheat flour |
| 2 | teaspoons | Baking powder |
| 2 | ounces | Rum or brandy; (optional) |
| ⅛ | cup | Brown sugar or raw sugar; (for topping) (I use a bit more) |
Directions
Source: Neal Pinckney author of Healthy Heart Handbook Place the apple sauce, water, sugar, and dried fruit in a saucepan. Bring to a boil and simmer for 20 minutes. Allow to cool.
Preheat oven to 300 degrees F. Mix the egg replacer into the fruit mixture, then sprinkle in the flour, baking powder, and rum while mixing. Add an additional small amount of water if necessary to make a stiff batter. Pour into 3 non stick baking loaf pans - I use 5½" X3 14" loaf pans to make small gift sizes (or 5-6 miniature pans). Sprinkle brown or raw sugar on top. Bake for 1 ¼ - 1 ½ hours or until a toothpick inserted into the center of the cake comes out clean (not counting the sticky fruit). Cool slightly, then remove from pan to finish cooling. I store the breads frozen.
Makes 16 servings Per serving: calories 150⅘ Fat .312g (1⅘% CFF) Protein 1.996g Carbo 36.46g Sodium 36.68mg Fiber 2.77 Posted to EAT-LF Digest by Natalie Frankel <natalie.frankel@...> on Nov 06, 1999, converted by MM_Buster v2.0l.