1/2 c Homemade Wonderslim (or 1/4 c Raisins
Prune babyfood) 1/2 c Chopped nuts
3 Eggs equivalent of Egg 1/2 c Sugar
Substitute 1/2 c Mashed banana
1/2 c Orange juice 2 1/2 c Unbleached flour
4 ts Baking powder 1 1/2 Mixed candied fruit
3/4 ts Salt
Mix flour, sugar, baking powder, salt, raisins, nuts, and candied
fruit together. Combine and beat slightly the banana and orange
juice; Set aside. Beat eggs into Wonderslim/prunes one at a time.
Alternately, add prune/egg mixture and banana/orange mixture to dry
ingredients mixed with fruits and nuts. A wooden “fork” works well
for the mixing. Pack into 9X5X3 loaf pan lightly sprayed with Pam and
lined with wax paper. Bake at 350o for 1 hr. or until done. Cool 20
min. before removing wax paper and turning out on a rack. Cool before
icing.
Icing: Mix powdered sugar into an egg white until smooth and easily
spreadable. You want a thin icing. If you get it too thick, add a
little skim milk. Dot icing with cut up candied (glace’) cherries as
desired.
After frosting is firm, wrap in aluminum foil and refrigerate.
Improves with freezing.
Notes: I usually double or triple the recipe. Otherwise, you’ll have
leftover icing (which is also good on cookies). You can divide the
dough out into smaller pans; makes nice gifts.
I have modified the original posted recipe for Homemade Wonderslim by
decreasing the lecithin:
3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T. unbleached lecithin
1/4 tsp. citric acid
Cover prunes with water and bring to a boil. Cool. Blend prunes,
water, lecithin, and citric acid in blender until smooth. Pour in
clean quart jar and refrigerate. Keeps up to 30 days. I pour mine
into old jelly jars and freeze them. I use 1:1 amounts when
substituting for oleo in recipes.
Yields
1 servings