Ingredients (use vegan versions):
- 1/2 cup apple sauce
- 3/4 cup water
- 1/2 cup vegan sugar (I used white sugar; you can use brown if you like.)
- 2 1/2 cups mixed dried fruit (I like to use half currants, half raisins.)
- 2 egg white substitutes, lightly beaten.
- 1 1/2 cups white flour (Whole wheat is OK, but it changes the taste.)
- 2 teaspoon baking powder
Directions:
Place the apple sauce, water, vegan sugar, and dried fruit in a saucepan. Bring
to a boil and simmer for 20 minutes, then allow to cool.
Set the oven at 300 deg F (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 the prepared tin, sprinkle the top with brown vegan 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 in this recipe 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.
Serves:
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