Dairy Free Fruitcake
Yield
1 cakePrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 2 | cups |
water
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 473 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
all-purpose flour
|
|
Directions
Stew raisins in water until less then 1 cup of water remains.
Chill until cold.
Drain raisins juice into a cup.
Cream sugar, shortening and salt.
Add enough water to raisin juice to make 1 cup of liquid.
Add raisins and liquid to sugar mixture.
Add cinnamon, nutmeg, soda and flour.
Beat until well mixed.
Bake in a greased and floured loaf or tube pan at 350℉ (180℃) for about 1 hour.
