Baking for One: (Not Your Mother's) Fruitcake rev. 1

  • 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.



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