Jeweled Fruit Cake
Try to find good quality fruits that have been dried without added sugar. The cake slices more easily if made two or three days in advance. It can be topped with a glaze for added sweetness, if desired.
3 cups bread flour or 2 cups all-purpose flour and 1 cup soy flour
1 Tbs. baking powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. each ground cinnamon, cloves, allspice and mace
1/2 cup chopped crystallized ginger
1 cup golden raisins
2 1/2 cups dried cranberries
2 cups diced, dried apricots
2 cups sliced almonds
1 1/2 cup applesauce
2/3 cup vegetable oil
1 cup barley malt or molasses
1/8 cup vinegar
Preheat oven to 300F. Grease and flour 10-cup bundt pan.
Mix flour, baking powder, soda, salt and spices in a large mixing bowl until well combined. Add fruits and nuts and toss until coated with the flour mixture.
Blend together applesauce, oil, barley malt and vinegar. Quickly mix wet ingredients into dry, stirring only to combine well. Pour batter into pan and bake for 1 1/2 hours, or until done. Cool cake completely on a rack.