1 lb candied pineapple
3/4 lb apricots, dried
1/2 lb peaches, dried
1/4 cup flour
1 cup sugar
1/2 tsp baking powder
1 1/2 cup flour
1 cup applesauce
1 cup egg whites
1 tbsp vanilla
1 tbsp lemon extract
1 orange liqueur
Directions
Cut pineapple, apricots, and peaches into 1/2" dice and combine in
large bowl. Add flour, tossing to coat fruit. In separate bowl, sift
tgether sugar, baking powder, and flour.
Preheat oven to 250.
In small bowl combine applesauce, egg whites, vanilla, and lemon
extract. Stir into dried fruit mixture. Add flour mixture, stirring
until blended. Spoon batter into 9" tube pan, lighly sprayed with
non-stick cooking spray.
Bake 3 hours. Let cake cool in pan on rack.
Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake.
Store in covered container in refrigerator one month or longer before
serving, occasionally adding more liqueur to cake.
At LAST! I've got the fat free fruitcake recipe. This is SO good. You
won't believe your taste buds.
Now, my grandmother brought me a regular loaf-shaped loaf - meatloaf
sized. She said it made several that size. I'll have to ask her if
she cooked it a different amount of time and if she really let it sit
for a month before digging in. I don't think I could wait that long!
Posted on GEnie by J.LEVINSON3 [Jody], Dec 18, 1992 MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
Servings: 20 servings
Blond Fruitcake (Fat-Free) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
We can track the history of meal recipes way back into history, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cook books were just very basic hieroglyphic recipes for meal preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also recounts how the Roman chefs used many aromatic flavours, including some familiar names such as bay, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including coriander, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in books on cooking, most of which are kept safe in academic collections. By the time we get to the 20th century, cookery publications are greatly in demand due to better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Blond Fruitcake (Fat Free) recipe.
