Recipe - Nans Fresh Holiday Fruitcake

One half cup Dried pineapple; chopped
1 cup Golden raisins
1 cup Dried figs; Calmyrna,
chopped
1 cup Dried figs; Mission, chopped
1 cup Dates; chopped
1 cup Dried apricots; chopped
One fourth cup Orange peel; grated
1 cup Dark rum; or pineapple juice
1 cup Apple juice
6 cup Whole wheat flour
4 teaspoon Baking powder
1 teaspoon Ground allspice
1 teaspoon Nutmeg
1 One fourth cup Egg Beaters® 99% egg
substitute
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 cup Maple syrup
One fourth cup Blanched almonds; chopped,
optional

Combine all the ingredients through apple juice in a large bowl. Cover and
let fruit macerate (soak) for 4 days. Stir twice a day.

Preheat oven to 300°. Spray 3 loaf pans with nonstick spray.

In a large bowl, sift together flour, baking powder, allspice, and nutmeg.
In another bowl, combine egg replacer, extracts, and maple syrup. Stir
soaked dried fruit into flour mixture to coat well. Add liquid

mixture, then almonds if desired. Spoon batter evenly into prepared pans.

Bake fruitcakes 2 hours, then check for doneness by inserting a toothpick
into each cake's center. If the toothpick comes out clean, remove the cake
from the oven and cool. If the fruitcake is still gooey, continue to

bake as long as 30 minutes more. Baking time will vary depending on how
much liquid the fruit has absorbed. A pan of water placed in the oven may
help to keep the tops of the fruitcakes from cracking.

Nutritional analysis for 3 loaves with 12 servings each: 217
calories/serving, with 1.2 g fat (5.2%CFF).

Recipe By : Vegetarian Times, December 1994 (Revised by Laura)

Posted to Digest eatlf.v096.n199

Date: Sat, 26 Oct 1996 08:33:43 PST

From: loraelln@juno.com (Laura Shears)