1/2 c Dried pineapple; chopped
1 c Golden raisins
1 c Dried figs; Calmyrna,
-chopped
1 c Dried figs; Mission, chopped
1 c Dates; chopped
1 c Dried apricots; chopped
1/4 c Orange peel; grated
1 c Dark rum; or pineapple juice
1 c Apple juice
6 c Whole wheat flour
4 ts Baking powder
1 ts Ground allspice
1 ts Nutmeg
1 1/4 c Egg Beaters? 99% egg
-substitute
1 ts Vanilla extract
1 ts Almond extract
2 c Maple syrup
1/4 c 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).
Yields
36 Servings