| Nans Fresh Holiday Fruitcake
Categories: Ingredient: Holiday, Christmas, Cake
1/2 cup of dried pineapple, chopped
1 cup of Golden raisins
1 cup of Dried figs
1 cup of Dried figs, chopped
1 cup of dates, chopped
1 cup of Dried apricots, chopped
1/4 cup of Orange peel, grated
1 cup of Dark rum or pineapple juice
1 cup of Apple juice
6 cups of Whole wheat flour
4 teaspoons of baking powder
1 teaspoon of Ground allspice
1 teaspoon of Nutmeg
1 1/4 cup of Egg Beaters
1 teaspoon of Vanilla extract
1 teaspoon of Almond extract
2 cups of Maple syrup
1/4 cup of Blanched almonds, chopped
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 300ºF. 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 cakes 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 magazine , December 1994 (Revised by Laura) Posted to Digest eat-lf.v096.n199 Date: Sat, 26 Oct 1996 08:33:43 PST From: loraelln@juno.com (Laura Shears) The Fruitcake Store & Gifts |
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