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)
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 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.
Yields
1 Servings
