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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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It's sooo moist - as the title says. The fruit I used were dried papaya, apricots, cranberries, and raisins. Deee-lish! The applesauce makes it moist. However, mine didn't rise that high at all. I did omit the salt and changed the orgional recipe's all-purpose to whole-wheat flour, but I don't think that caused it. It looks like biscotti when sliced. That sounds like a good idea...cut it up at the end and put it back in the oven. I should try that...or just keep as is for a little snack cake. Consider it a delicious fruit cake. Ingredients:
3/4 cup raisins (or any combo mixed fruit) |
1 cup boiling water |
1 1/2 cups whole wheat flour |
1 teaspoon baking soda |
7 packets sugar substitute or 3 tablespoons sugar |
1/2 teaspoon cinnamon (or to taste) |
1/4 teaspoon salt |
2 egg whites |
1 teaspoon vanilla extract |
1/4 cup unsweetened applesauce |
Directions:
1. Spray 9x5 inch loaf pan with non stick pan spray.
2. Dust lightly with flour.
3. Combine raisins with water.
4. Set aside for 30 minutes.
5. Preheat oven to 350 degrees F.
6. Combine dry ingredients in a large bowl.
7. Add raisins and liquid, egg, vanilla and unsweetened applesauce.
8. Mix until just moistened.
9. Pour into prepared pan.
10. Bake 40 to 45 minutes or until golden brown and firm to touch.
11. Let stand for 5 minutes.
12. Cool on rack.
13. Serve warm or slice and toast.
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