| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
American |
Breads |
25 |
Servings |
INGREDIENTS
| 2 |
c |
Dried Pears, snipped (1/2 pound) |
| 1 1/2 |
c |
Raisins, dark or golden -or- Dried Currants (1/4 pound) |
| 3/4 |
c |
Dried Figs, snipped (1/8 pound) |
| 3/4 |
c |
Walnuts, chopped |
| 2 |
c |
Water |
| 1/3 |
c |
Brandy -or- Unsweetened Apple Sauce |
| 1 |
pk |
(or 1 tablespoon) Active Dry Yeast |
| 1/4 |
c |
Warm Water (110 to 115 degrees) |
| 1/3 |
c |
Vegetable Oil |
| 1/3 |
c |
Sugar |
| 3/4 |
ts |
Ground Cinnamon |
| 3 3/4 |
|
To 4 c Whole Wheat Flour |
INSTRUCTIONS
Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water
and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or
at least 3 hours.
Dissolve the yeast in the warm water. Add the oil, sugar and cinnamon.
Blend in the dried fruit and nut mixture. Stir in enough flour to make a
stiff dough. Beat well.
Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm
place 1 to 1-1/2 hours, or until almost doubled.
Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10
minutes.
Remove from the pan and cool completely on a wire rack. When cooled
thoroughly, wrap in aluminum foil and store for at least 3 days before
serving.
Cake may be kept in an airtight container in a cool place for several weeks
before use.
Serves 25
One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3
Potassium: 249 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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