1/2 c  Apple sauce

    3/4 c  Water

    1/2 c  Sugar.

  2 1/2 c  Mixed dried fruit.

           (I like to use half
           Currants, half raisins.)
      2    Egg whites or equivalent,

           Lightly beaten.
  1 1/2 c  White flour.

           (Whole wheat is OK, but it
           Changes the taste.)
      2 ts Baking powder.

  Place the apple sauce, water, sugar, and dried fruit
  in a saucepan. Bring to a boil and simmer for 20
  minutes, then allow to cool.
  Set the oven at 300 deg F (cool). Line a 6-inch round
  cake tin with greaseproof paper.
  Mix the egg whites into the fruit mixture, then sift
  the flour and baking powder into it too. Mix, adding
  water if necessary to make a stiff batter. Pour into
  the prepared tin, sprinkle the top with brown sugar,
  and bake for 1 1/2 to 2 hours, until a skewer inserted
  into the centre of the cake comes out clean, more or
  less - with all this fruit, it's not going to come out
  very clean anyway!
  The amount and type of fruit in this recipe can be
  varied very much to produce different results. Many
  folk in this country would use sultanas (yellow
  raisins) for some of the fruit, but I don't like them
  so I don't use them. You can substitute 1/2 cup of
  chopped glace cherries for some of the fruit, or add
  chopped candied orange peel, dates, apricots... The
  possibilities are endless.
  Posted by williams@vmark.co.uk (Pete Williams) to the
  Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.
  FATFREE Recipe collections copyrighted by Michelle
  Dick 1994. Used with permission. Formatted by Sue
  Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
  1.80C!