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Tropical Fruit Cake's picture
  Whole wheat flour 18 Tablespoon (1 Cup Plus 2 Tablespoons)
  Baking powder 1⁄2 Teaspoon
  Mashed ripe banana 1 Cup (16 tbs) (About 2 Large)
  Egg whites 2
  Dried mango/Papaya 1 Cup (16 tbs), cut into 1 inch pieces
  Dried pineapple chunks 1 Cup (16 tbs)
  Dark raisins/Chopped brazil nuts 1⁄2 Cup (8 tbs)
  Whole pitted dates 1⁄2 Cup (8 tbs), cut in half lengthwise

1. In a large bowl, combine the flour and baking powder, and stir to mix well. Add the banana and egg whites, and stir just until the dry ingredients are moistened. Fold in the fruit.
2. Coat two 5 1/4-x-3 1/4-inch loaf pans with cooking spray. Divide batter between the pans, and bake at 325 °F for 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
3. Remove the loaves from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool to room temperature. Wrap in aluminum foil and refrigerate overnight before slicing.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2859 Calories from Fat 49

% Daily Value*

Total Fat 6 g9%

Saturated Fat 0.95 g4.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 847.1 mg35.3%

Total Carbohydrates 685 g228.3%

Dietary Fiber 66.3 g265%

Sugars 358 g

Protein 48 g95.9%

Vitamin A 68.4% Vitamin C 4%

Calcium 58.7% Iron 73.7%

*Based on a 2000 Calorie diet

Tropical Fruit Cake Recipe