• Cream together:
• 2 T. butter
• 2 T. brown sugar
• Mix in:
• half of a beaten egg
• Add and mix:
• 1/4 c. whole-wheat flour
• pinch salt
• pinch vanilla sugar
• Stir in:
• 1/2 c. chopped dried fruit -- this is dried not candied; one of the inspirations for this cake was a commercial brand of pre-chopped assorted dried fruits that I don't have to process in any way before tossing it into the bowl, but you can also mix your own.

Pack it into a mini loaf pan.

Bake at 325 F for 30 minutes or until done.

Results

Way too oily -- definitely too much butter, but it's hard to tell if that's the only problem. Can't really count this version as a success. Also a bit too flat, and the whole-wheat flour is throwing my instincts off. There are too many variables, so let's retrench and try again.

Calories per batch: 700

(Calories from fat: ca. 200)

Copyright © 2004 Heather Rose Jones, all rights reserved