Russian Honey and Dried Fruit Bread
Adapted from Vegetarian Celebrations by Nava Atlas

This rich Russian version of fruitcake is surprisingly easy to make, and because it uses honey rather than white sugar, it’s more healthful, too. Packed with iron and other vital nutrients, it satisfies a sweet tooth without adding stress to our already-overloaded systems.

2/3 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon each: Ground cloves, ground nutmeg
1/2 teaspoon baking soda
2 eggs, separated
3/4 cup vanilla nonfat yogurt
1/2 cup raisins
1/4 cup chopped pitted dates
1/4 cup chopped dried apricots
1/4 cup finely chopped walnuts
1 3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 325 degrees.

In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda.

In a mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.

In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the homey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.

Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.

Makes one loaf (recipe can easily be doubled)