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  • Fruit Cake, Very Low Fat

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    Fruit Cake, Very Low Fat
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. unsweetened applesauce
    • 3/4 c. water
    • 1/2 c. sugar rice syrup or possibly substitute (I use Sucanat)
    • 2 1/2 c. mixed dry fruit and candied fruit (minced) raisins/ dates/ figs/ etc.
    • 2 Tbsp. blackstrap molasses
    • 1 Tbsp. Ener-G egg replacer lightly beaten in
    • 4 Tbsp. water (or possibly 4 TB egg whites)
    • 1 1/2 c. whole wheat flour
    • 2 tsp baking pwdr
    • 2 ounce rum or possibly brandy (optional)
    • 1/8 c. brown sugar for topping or possibly raw sugar (I use a bit more)

    Directions

    1. Place the apple sauce, water, sugar, and dry fruit in a saucepan. Bring to a boil and simmer for 20 min. Allow to cold.
    2. Preheat oven to 300 degrees F. Mix the egg replacer into the fruit mix, then sprinkle in the flour, baking pwdr, and rum while mixing.
    3. Add in 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 possibly 5-6 miniature pans). Sprinkle brown or possibly raw sugar on top. Bake for 1 1/4 - 1 1/2 hrs or possibly till a toothpick inserted into the center of the cake comes out clean (not counting the sticky fruit). Cold slightly, then remove from pan to finish cooling. I store the breads frzn.
    4. Makes 16 servings
    5. NOTES : Here is my favorite lowfat fruitcake recipe. It's very sweet tasting, not like normal fruitcake. You could add in some minced nuts if you desire, but the recipe as written is extremely lowfat and does not include them.

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