Vlf fruit cake

Yield: 1 Servings

Measure Ingredient
Serves 16
½ Cup unsweetened apple sauce
¾ Cup water

½ cup sugar, rice syrup or substitute 2½ 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 ½ 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)

Recipe by Neal Pinckney

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 cool.

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 ½ 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 150⅘, Fat .312g (1⅘% CFF), Prot 1.996g, Carbo 36.46g, Sodium 36.68mg, Fiber 2.77g.

Posted to fatfree digest V97 #274 by "Natalie Frankel" <Natalie.Frankel@...> on Nov 23, 1997

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