The Best Fruit Cake
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
|Fat-free egg substitute||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Vanilla extract||2 Teaspoon|
|Chopped dried pineapple||1 Cup (16 tbs)|
|Dried apricot halves||1 Cup (16 tbs) (Leave Whole)|
|Dark raisins/1/2 cup whole pitted dates||1⁄2 Cup (8 tbs), cut into half lengthwise|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Dried cranberries/Dried pitted cherries||1⁄2 Cup (8 tbs)|
1. In a large bowl, combine the flour, baking powder, nutmeg, and ginger, and stir to mix well. Add the honey, egg substitute, and vanilla extract, and stir just until the dry ingredients are moistened. Fold in the fruit.
2. Coat two 5 3/4-x-3 1/4-inch loaf pans with nonstick cooking spray. Divide the batter evenly between the pans, and bake at 325°F for about 45 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean.
3. Remove the bread 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.