Guest guest Posted January 26, 2005 Report Share Posted January 26, 2005 I love fruitcake. Not the kind with all that nasty red and green mystery gunk in it, but real fruit cake. I make several each year. This is good year round Title: Blond Fruitcake (Fat-Free) Categories: Low-Fat Yield: 20 Servings 1 lb Candied pineapple 3/4 lb Apricots,dried 1/2 lb Peaches,dried 1/4 c Flour 1 c Sugar 1/2 t Baking powder 1 1/2 c Flour 1 c Applesauce 1 c Egg whites 1 T Vanilla 1 T Lemon extract Orange liqueur Cut pineapple, apricots, and peaches into 1/2 " dice and combine in large bowl Preheat oven to 250. In small bowl combine applesauce, egg whites, vanilla, and lemon extract. Stir into dried fruit mixture. Add flour mixture, stirring until blended. Spoon batter into 9 " tube pan, lighly sprayed with non-stick cooking spray. Bake 3 hours. Let cake cool in pan on rack. Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake. Store in covered container in refrigerator one month or longer before serving Per Serving: 146 Cal (1% from Fat, 8% from Protein, 91% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 34 g Carb; 2 g Fiber; 20 mg Calcium; 1 mg Iron; 38 mg Sodium; 0 mg Cholesterol ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 In a message dated 1/27/2005 9:05:26 AM Eastern Standard Time, kleelibby writes: Is there a way to omit the egg whites I read that corn starch is a good replacement for eggs. -Asia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 Candace, This fruitcake sounds great. Is there a way to omit the egg whites, to make the cake vegan? Thanks, Karen , " ~Candace~ " <carvers@c...> wrote: > I love fruitcake. Not the kind with all that nasty red and green mystery gunk in it, but real fruit cake. I make several each year. This is good year round > > Title: Blond Fruitcake (Fat-Free) > Categories: Low-Fat > Yield: 20 Servings > > 1 lb Candied pineapple > 3/4 lb Apricots,dried > 1/2 lb Peaches,dried > 1/4 c Flour > 1 c Sugar > 1/2 t Baking powder > 1 1/2 c Flour > 1 c Applesauce > 1 c Egg whites > 1 T Vanilla > 1 T Lemon extract > Orange liqueur > > Cut pineapple, apricots, and peaches into 1/2 " dice and combine in large bowl > > Preheat oven to 250. > > In small bowl combine applesauce, egg whites, vanilla, and lemon extract. > Stir into dried fruit mixture. Add flour mixture, stirring until > blended. > Spoon batter into 9 " tube pan, lighly sprayed with non-stick cooking > spray. > > Bake 3 hours. Let cake cool in pan on rack. > > Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake. > Store in covered container in refrigerator one month or longer before > serving > > > Per Serving: 146 Cal (1% from Fat, 8% from Protein, 91% from Carb); 3 g > Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 34 g Carb; 2 g Fiber; > 20 mg Calcium; 1 mg Iron; 38 mg Sodium; 0 mg Cholesterol > > > ----- > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 I don't know. I am sure there is someone here who can tell you. Sorry. Candace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2005 Report Share Posted January 27, 2005 Thanks , " ~Candace~ " <carvers@c...> wrote: > I don't know. I am sure there is someone here who can tell you. Sorry. > > Candace > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 You can replace egg whites or eggs in any recipe with Egg Replacer made by Ener-G foods. Here is a link to buy it if you can't find it at your local grocery store! http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes & id=97 & cat=8 I have used it several times and it works great in any recipe! Jen , " kleelibby " <kleelibby@w...> wrote: > > Candace, > This fruitcake sounds great. Is there a way to omit the egg whites, > to make the cake vegan? > Thanks, > Karen > > > , " ~Candace~ " <carvers@c...> > wrote: > > I love fruitcake. Not the kind with all that nasty red and green > mystery gunk in it, but real fruit cake. I make several each year. > This is good year round > > > > Title: Blond Fruitcake (Fat-Free) > > Categories: Low-Fat > > Yield: 20 Servings > > > > 1 lb Candied pineapple > > 3/4 lb Apricots,dried > > 1/2 lb Peaches,dried > > 1/4 c Flour > > 1 c Sugar > > 1/2 t Baking powder > > 1 1/2 c Flour > > 1 c Applesauce > > 1 c Egg whites > > 1 T Vanilla > > 1 T Lemon extract > > Orange liqueur > > > > Cut pineapple, apricots, and peaches into 1/2 " dice and combine in > large bowl > > > > Preheat oven to 250. > > > > In small bowl combine applesauce, egg whites, vanilla, and lemon > extract. > > Stir into dried fruit mixture. Add flour mixture, stirring until > > blended. > > Spoon batter into 9 " tube pan, lighly sprayed with non-stick cooking > > spray. > > > > Bake 3 hours. Let cake cool in pan on rack. > > > > Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap > cake. > > Store in covered container in refrigerator one month or longer > before > > serving > > > > > > Per Serving: 146 Cal (1% from Fat, 8% from Protein, 91% from Carb); > 3 g > > Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 34 g Carb; 2 g > Fiber; > > 20 mg Calcium; 1 mg Iron; 38 mg Sodium; 0 mg Cholesterol > > > > > > ----- > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 Thanks Jen - I will look for the egg replacer tomorrow at the hf store. Regards, Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 The way to veganize this recipe is to replace the egg whites with flax eggs. I am going to guess that each egg is about a 1/4 cup, so 4 flax eggs: For each egg, whip together 1 tbs ground flax with 3 tbs water until frothy and gooey. For 4 eggs, that would mean a 1/4 cup of ground flax to 3/4 cups of water. I think that there will be a little more fat, but it is the good fat that you need more of. There will also be a little more protein and more fiber. ===================== BLOND FRUITCAKE (OVO-VEGETARIAN) Yield: 20 Servings 1 lb Candied pineapple 3/4 lb Apricots,dried 1/2 lb Peaches,dried 1/4 c Flour 1 c Sugar 1/2 t Baking powder 1 1/2 c Flour 1 c Applesauce 1 c Egg whites 1 T Vanilla 1 T Lemon extract Orange liqueur Cut pineapple, apricots, and peaches into 1/2 " dice and combine in large bowl Preheat oven to 250. In small bowl combine applesauce, egg whites, vanilla, and lemon extract. Stir into dried fruit mixture. Add flour mixture, stirring until blended. Spoon batter into 9 " tube pan, lighly sprayed with non-stick cooking spray. Bake 3 hours. Let cake cool in pan on rack. Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake. Store in covered container in refrigerator one month or longer before serving Per Serving: 146 Cal (1% from Fat, 8% from Protein, 91% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 34 g Carb; 2 g Fiber; 20 mg Calcium; 1 mg Iron; 38 mg Sodium; 0 mg Cholesterol ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ from Maida. Please sign my petition: http://www.thepetitionsite.com/takeaction/738171316 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 Thanks Maida Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 , " Maidawg " <maidawg@c...> wrote: > The way to veganize this recipe is to replace the egg whites with flax > eggs. I am going to guess that each egg is about a 1/4 cup, so 4 flax > eggs: > > ******Now this is very interesting! Have you tried doing this with other cakes? I was wondering if a normal cake would rise enough using flax. This would be fantastic if it works! Stef Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 Stef said (about replacing eggs with flax seeds), " Have you tried doing this with other cakes? I was wondering if a normal cake would rise enough using flax. This would be fantastic if it works! " I have used it. The cake might not rise as much. You can add more baking soda or baking powder to get things to rise more, but be careful of a bitter aftertaste. Flax gives things a slightly nutty taste. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ from Maida. Please sign my petition: http://www.thepetitionsite.com/takeaction/738171316 Quote Link to comment Share on other sites More sharing options...
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