Name: Very Low Fat Fruit Cake
Ingredients: 1/2 c Unsweetened applesauce; 3/4 c Water; 1/2 c Sugar; rice syrup or substitute, (I use Sucanat); 2 1/2 c Mixed dried fruit; candied fruit, raisins, dates, figs, etc, (chopped); 2 tb Blackstrap molasses; 1 tb Energy egg replacer; lightly beaten in 4 TB water, (or 4 TB egg whites); 1 1/2 c Whole wheat flour; 2 ts Baking powder; 2 oz Rum or brandy; (optional); 1/8 c Brown sugar or raw sugar; (for topping) (I use a bit more)

Jesus is not indifferent, unconcerned or unable to fulfill His promise. He knows after He returns there will be no opportunity for salvation. His so-called delay “as some count slowness” (2 Pet. 3:9) is a token of His mercy – giving people just a little more time to repent and trust Him. Jesus is being patient for His enemies to come to repentance. It was the same before His judgment with water. “When the patience of God kept waiting in the days of Noah” (1 Pet. 3:20). God is always looking to show mercy to the guilty (cf. Eze. 33:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs			16	servings

INGREDIENTS

1/2	c	Unsweetened applesauce
3/4	c	Water
1/2	c	Sugar; rice syrup or substitute, (I use Sucanat)
2 1/2	c	Mixed dried fruit; candied fruit, raisins, dates, figs, etc, (chopped)
2	tb	Blackstrap molasses
1	tb	Energy egg replacer; lightly beaten in 4 TB water, (or 4 TB egg whites)
1 1/2	c	Whole wheat flour
2	ts	Baking powder
2	oz	Rum or brandy; (optional)
1/8	c	Brown sugar or raw sugar; (for topping) (I use a bit more)

INSTRUCTIONS

Source: Neal Pinckney author of Healthy Heart Handbook
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 Per serving: calories 150.8 Fat .312g (1.8% CFF) Protein
1.996g Carbo 36.46g Sodium 36.68mg Fiber 2.77
Posted to EAT-LF Digest by Natalie Frankel <natalie.frankel@mixcom.com> on
Nov 06, 1999, converted by MM_Buster v2.0l.

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