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The Recipe Instructions |
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Ingredients
2 cup snipped dried pears
1 1/2 cup (1/2 lb) raisins or currants
3/4 cup snipped dried figs
3/4 cup chopped walnuts
2 cup water
1/3 cup brandy
1 tbsp dry active yeast
1/4 cup warm water
1/3 cup vegetable oil
1/3 cup sugar
3/4 tsp ground cinnamon
3 3/4 cup to 4 cups whole wheat flour
Directions
SOURCE: Special Celebrations and Parties Cookbook
by Betty Wedman, M.S., R.D., copyright 1989, ISBN
#0-13-00421806. MM format by Ursula R. Taylor.
Combine pears, raisins, figs, walnuts, 2 cups water,
and brandy in a bowl. Let stand overnight or at least
3 hours. Dissolve yeast in warm water. Add oil,
sugar, and cinnamon. Blend in dried fruit and nut
mixture. Stir in enough flour to make a still dough.
Beat well. Spoon dough into a 10 inch tube pan or
bundt pan. Let rise in a warm place for 1 to 1 1/2
hors, or until almost doubled in bulk. Bake in a 400~
oven for 30 to 40 minutes. Cool in the pan for 10
minutes. Remove from the pan. When cooled thoroughly,
wrap in foil and store at least 3 days before serving.
Cake may be kept in an air tight container in a cool
place for several weeks before use.
Yield: 25 1 inch slices.
Food Exchanges: 1 starch/bread + 1 fruit + 1 fat -
per slice.
Nutritional information per slice: 189 calories, 4
g Protein, 34 g Carbohydrate, 6 g Fat, 33 mg Sodium,
253 mg Potassium, 0 Cholesterol.
Servings: 25
Diet Brandied Pear Fruitcake Recipe brought to you by Diet Recipes To-Go
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