Ingrédients pour Pritikin Fruitcake
- Currants
- Raisins
- Sultana
- 1/2 cup glace cherries (more can be added)
- Mixed Peel
- Ground Cloves
- Nutmeg
- Ground Cinnamon
- 1 cup water (or sugar-free pineapple juice)
- White Lily Self Rising Flour
- Skim Milk
- 1 large egg white
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Comment préparer Pritikin Fruitcake
- Combine 1 cup chopped mixed dried fruits (raisins, cranberries, currants etc.), 1/2 cup glace cherries, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 cup water (or sugar-free pineapple juice) in a large saucepan. Bring to a simmer over medium heat.
- Reduce heat to low and simmer gently for 3-4 minutes. Remove from heat and let cool completely for at least 30 minutes.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup milk, and 1 large egg white until smooth.
- Gently fold the cooled fruit mixture into the wet ingredients until just combined. Do not overmix.
- Grease and flour a medium-sized loaf tin (approximately 9x5 inches). Pour the batter into the prepared tin.
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
1125g
Fat
6g
Carbs
249g
