Lyn's Recipe Collection
Makes 2 loaves.
4 cups flour
2 teaspoons BP
1 tsp salt
4 eggs, beaten
2 cups sugar
½ cup applesauce
½ cup oil
4 Tab sour cream
2 tsp vanilla
2 cups chopped fresh rhubarb
1 cup freshly chopped nuts
TOPPING:
4 Tab butter
½ cup sugar
1 Tab cinnamon
1. Sift together flour, BP & salt.
2. Add sugar, eggs, oil, applesauce & sour cream. Fold in nuts and rhubarb.
3. Pour into 2 greased bread pans. Sprinkle with topping.
4. Bake at 160°C for 60 minutes.
NO SHORTENING MW FRUIT CAKE
100g mixed dried fruit and a few dried apricots
300g grated raw carrot
1 tsp bicarb
1 tsp mixed spice
1 Tab sugar
3/4 cup apple-juice concentrate + half a cup of water
3 egg whites
2 cups wholemeal plain flour
3 heaped tsp BP*
Combine the first six ingredients in a saucepan for 10 minutes.
Stiffly beat 3 egg whites. Measure 2 cups wholemeal plain flour & 3 heaped tsp BP and mix together.
Add to flour: the fruit, carrot and 1/4 cup milk, then the egg whites. Pour the mixture into your largest casserole dish, greased but not papered. Bake at 250 degrees C on medium MW for 20 minutes.
* OR use 1/2 teaspoon (2 grams) cream of tartar with 1/4 teaspoon (1 gram) bicarb in place of 1 teaspoon (5 grams) of baking powder.