Instructions: * Candied fruit, maraschino cherries, raisins, dates, etc.

** I use raw or turbinado sugar and sprinkle a bit more generously than 2 TB would cover.

Chop or cut (with kitchen scissors) fruit into small pieces. Place the applesauce, water, sugar and 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 and baking powder while mixing. Add water, if necessary,
to make a stiff batter. Pour into a non-stick baking loaf pan (bread pan) and sprinkle with a little brown sugar.

Bake for 1 1/2 to 2 hours or until a toothpick inserted into the center of the cake comes out clean (not counting the sticky fruit). If using miniature pans, adjust accordingly. Will take 45 minutes to an hour. Let cool slightly, then turn out on cooling rack.

Makes 16 servings. Freezes well.

Fat .312g (1.8%FF)

NOTES : This is delish. I particularly like to make it in miniature loaf pans. It changes the texture - less cake and more cake top. They also make great little gifts.

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