Recipe - Very Low Fat Fruit Cake

One half cup Unsweetened applesauce
Three fourths cup Water
One half cup Sugar; rice syrup or
substitute, (I use Sucanat)
2 One half cup Mixed dried fruit; candied
fruit, raisins, dates,
figs, etc, (chopped)
2 tablespoon Blackstrap molasses
1 tablespoon Energy egg replacer; lightly
beaten in 4 TB water, (or 4
TB egg whites)
1 One half cup Whole wheat flour
2 teaspoon Baking powder
2 ounce Rum or brandy; (optional)
1/8 cup 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 56 miniature pans). Sprinkle brown or raw sugar on
top. Bake for 1 One fourth 1 One half 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