Backcountry Fruitcake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 230.5
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 196.3 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 5.7 g
- Protein: 6.5 g
View full nutritional breakdown of Backcountry Fruitcake calories by ingredient
Introduction
Low fat recipe for fruitcake which I love to eat during the holiday season. I am not sure of servings, just know that it makes 2 loaf pans. Low fat recipe for fruitcake which I love to eat during the holiday season. I am not sure of servings, just know that it makes 2 loaf pans.Number of Servings: 12
Ingredients
-
4 cups whole wheat flour
1 teaspoon salt
2 tablespoons oil
2 cups water
1 cup raisins
1/2 cup chopped nuts
Directions
Mix the flour, salt, oil, and water. The dough will be
stiff and somewhat difficult to mix. Add the raisins
and nuts. Use a large, easy to hold wooden paddle or spoon to repeatedly bring dough from the edge of the dough ball to the center until the nuts and raisins have been more or less uniformily distributed. Another mixing method is to flatten the dough, fold it in half, and keep repeating the process.
Divide the dough in half. Put into two oiled loaf pans. Use the end of a spoon handle to push any exposed raisins into the dough to keep the raisins from burning.
Set the oven to 325 degrees F. and place the loaves in
the oven. Remove after 1 hour. If the loaves are stuck
to the pan use a knife to cut the loaf in half crosswise at a sharp angle. This allows you to insert a metal spatula into the slot and loosen the loaf from the pan.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERIHISHERE.
stiff and somewhat difficult to mix. Add the raisins
and nuts. Use a large, easy to hold wooden paddle or spoon to repeatedly bring dough from the edge of the dough ball to the center until the nuts and raisins have been more or less uniformily distributed. Another mixing method is to flatten the dough, fold it in half, and keep repeating the process.
Divide the dough in half. Put into two oiled loaf pans. Use the end of a spoon handle to push any exposed raisins into the dough to keep the raisins from burning.
Set the oven to 325 degrees F. and place the loaves in
the oven. Remove after 1 hour. If the loaves are stuck
to the pan use a knife to cut the loaf in half crosswise at a sharp angle. This allows you to insert a metal spatula into the slot and loosen the loaf from the pan.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERIHISHERE.