Title: Easy Fruit Cake (Australian Herb Society)
Categories: Cake
Yield: 1 Cake

1/2	c	Apple sauce
3/4	c	Water
1/2	c	Sugar *
2 1/2	c	Mixed dried fruit **
2		Egg white substitutes; lightly beaten
1/2	c	White flour ***
1	ts	Baking powder; or 2

* I used white sugar, you can use brown if you like. ** I like half currants, half raisins. *** whole wheat flour is OK but it changes the taste.

Place the apple sauce, water, sugar and dried fruit into a saucepan. bring to the boil and simmer for 20 minutes, then allow to cool.

Set the oven to 300~F (150~C) - cool. Line a 6-inch round cake tin with greaseproof paper.

Mix the egg substitutes into the fruit mixture, then sift the flour and baking powder into it too. Mix, adding water if necessary to make a stiff batter.

Pour into prepared tin, sprinkle the top with brown sugar and bake for 1-1/2 to 2 hours, until a skewer inserted into the centre of the cake comes out clean - more or less; with all this fruit it's not going to come out very clean anyway! The amount and type of fruit can be varied very much to produce different results. Many folk in this country would use sultanas (yellow raisins) for some of the fruit, but I don't like them so I don't use them.

You can substitute 1/2 cup of chopped glace cherries for some of the fruit, or add chopped candied orange peel, dates, apricots... the possibilities are endless.

Original source not shown. Who was this "I", anyway? reprinted in "Herbology" the official organ of the Australian Herb Society Typed, but not tested, by Greg Mayman, 05-23-98

GREG'S NOTE: Beware of over-cooking - there is nothing worse than a dry fruit cake. OTOH, if it's too much under-done to serve as cake, call it a fruit pudding, and serve it as a dessert topped with hot custard or ice-cream! (I learned that one from my Mum ).

From: Greg Mayman Date: 05-23-98 (09:40) The Once And Future Legend (1) Cooking

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