Instructions: 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 5-6 miniature pans). Sprinkle brown or raw sugar on top. Bake for 1 1/4 - 1 1/2 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 servings

NOTES : Here is my favorite lowfat fruitcake recipe. Its very sweet tasting, not like normal fruitcake. You could add some chopped nuts if you desire, but the recipe as written is extremely lowfat and does not include them.

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