Ingredients: |
Ingredients: 1/2 c. mixed, dried tropical fruit (papaya, carambola, pineapple, otaheite apple) 1 c. each of raisins,currents, and pitted prunes 2 c. grape juice approx. 1 lb. soft tofu, mashed 6 ripe bananas mashed 2 Tbsp. lime or lemon juice grated rind of 2 limes or lemons 1/4 c. mixed peel 1 tsp. vanilla 1/2 tsp. almond flavoring 1/2 honey 1 c. oil 4 c. unbleached or whole wheat flour 3 tsp. baking powder 1 tsp. each cinnamon and nutmeg 1/2 tsp. ginger 1 c. whole wheat bread crumbs 1 c. carrots, grated 1/2 c. grated coconut ( opt.)and/or1/2 c. unsalted cashew nuts(opt)
|
Directions: |
Directions:1. Preheat oven to 250ºF. 2. Place the dried fruit, raisins, currants, and prunes in a saucepan with the grape juice, and steam the fruit until the raisins fill out. 3. Chop the fruit in a blender or food processor, set aside to cool. 4. In blender, combine tofu,bananas, lime juice,lime rind, mixed peel, vanilla, almond flavoring,honey,and oil. Blending until mixture is smooth. 5. Sift together the flour and baking powder. Add spices and bread crumbs. 6. Add pureed ingredients to the dry ingredients. Mix lightly and thoroughly. 7. Fold in the dried fruit, carrots, coconut, and cashews. 8. Pour batter into a lined and well-greased 12- inch cake tin, or smaller tins of equivalent volume. 9. Bake for about 2-3 hours until a skewer inserted into the middle of the cake comes out clean. Cool in tin 5 minutes then remove and cool on a rack. |