INGREDIENTS

INSTRUCTIONS

2. Position 2 racks to divide the oven in thirds, and preheat the oven to
350°F. Lightly grease the pans with the nonstick spray. Cut wax paper or
parchment liners or fit inside, and press the papers against the greased
pan bottom and sides. Lightly coat the paper with cooking spray.
3. In a large bowl, combine the egg whites, brown sugar, honey, juice,
applesauce, vanilla, and grated orange zest or orange flavoring. Whisk, or
beat with an electric mixer on low, to blend well. Set a large strainer
over the bowl and ad both flours, the baking powder, baking soda, salt and
spices. Stir and sift the dry ingredients onto the wet. Add the wheat germ.
With the whisk, or the mixer at low speed, mix until just blended. Do not
over beat.
4. Stir the spirit-soaked fruit into the batter and blend well. Divide the
batter among the prepared pans, filling them about three quarters full.
(The batter is very heavy, and while it does rise, it will not overflow the
pans.) Bake small loaves for about 60-65 minutes and regular loaves for
about 1 hour and 15-20 minutes, or until the cakes are risen and golden
brown on top, and a cake tester inserted in the center comes out clean.
5. Cool the cakes in the pans on wire racks for about 10 minutes. Then tip
them gently from the pans, peel off the paper, and set them right side up
on wire racks to cool completely.
6. When the cakes are completely cool, if you like, wrap them in rum- or
brandy-soaked cloths, place in heavy-duty zip lock bags or plastic boxes,
and set in a cool, dark location to age for about 1 month. Renew the sprits
when they dry out. (Do not attempt to substitute fruit juice for spirits;
only alcohol will preserve the cakes.)
7. To glaze the cakes, set them on racks over wax paper. Drizzle some of
the glaze on top of each cake, letting it run down the sides. Let sit until
the glaze is dried and set, about 30 minutes. When the glaze is hard, you
can wrap the cakes in plastic wrap and freeze them, or give them as gifts,
or slice and serve.
Vanilla Icing Glaze Whisk together the sugar, liquid and the extract. Add a
few more drops of liquid if needed to make a glaze soft enough to drip from
a spoon.
**Important Note: This nutritional information includes the whole egg and
1/2 cup canola oil. I don't have an analysis program, so I am unable to
give you the analysis for the modified recipe. I'm including this
information mainly for the sodium content because I know that in addition
to watching their fat intake, many people on the Fatfree list watch their
sodium intake.**
Nutritional Analysis per serving: 147 calories, 2 g protein, 2 g fat, 0.2
saturated fat, 30 g carbohydrates, 41 mg sodium, 3 mg cholesterol.
Posted to fatfree digest V97 #275 by bwatson@cisco.com (Bethann D. Watson)
on Nov 24, 1997

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