Recipe: Bake 'N Serve Fruitcake (using Splenda)

Bake 'N Serve Fruitcake
20 slices

1 1/2 cups (375 mL) chopped candied fruit
1/2 cup (125 mL) raisins
1/4 cup (50 mL) rum or cold coffee
1 1/4 cups (300 mL) all purpose flour
3/4 cup (175 mL) SPLENDA* Granular
2 tsp (10 mL) baking powder
1 1/2 tsp (7 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) allspice
1/2 tsp (2 mL) salt
2 eggs
1/2 cup (125 mL) unsweetened applesauce
1/4 cup (50 mL) vegetable oil
1/2 cup (125 mL) coarsely chopped nuts (pecans, walnuts, filberts)

Combine candied fruit, raisins, and rum. Let stand 30 minutes or until most of the liquid is absorbed.

Mix flour, SPLENDA*, baking powder, cinnamon, nutmeg, allspice and salt; set aside.

Whisk together eggs, applesauce and oil until smooth. Stir in fruit mixture, flour mixture and nuts until blended. Spread evenly in greased 8x4-inch (22 x 11 cm/1.5 L) loaf pan.

Bake at 350F (180C) for 45-50 minutes or until a tester inserted in centre comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on rack. Wrap well and refrigerate.