Brandied Pear Fruitcake from Healthy Diabetic Recipes

Brandied Pear Fruitcake Recipe

Recipe 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

Recipe Instructions:

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

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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