Very Low Fat Fruit Cake

Categories: None
Yield: 16 servings

1/2 c Unsweetened applesauce
3/4 c Water
1/2 c Sugar; rice syrup or
-substitute, (I use Sucanat)
2 1/2 c Mixed dried fruit; candied
-fruit, raisins, dates,
-figs, etc, (chopped)
2 tb Blackstrap molasses
1 tb Energy egg replacer; lightly
-beaten in 4 TB water, (or 4
-TB egg whites)
1 1/2 c Whole wheat flour
2 ts Baking powder
2 oz Rum or brandy; (optional)
1/8 c Brown sugar or raw sugar;
-(for topping) (I use a bit
-more)

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 5 1/2" X3 14" loaf pans to make
small gift sizes (or 5-6 miniature pans). Sprinkle brown or raw sugar on
top. Bake for 1 1/4 - 1 1/2 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 150.8 Fat .312g (1.8% CFF) Protein
1.996g Carbo 36.46g Sodium 36.68mg Fiber 2.77

Posted to EAT-LF Digest by Natalie Frankel on
Nov 06, 1999,
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