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Pineapple Prune Cake

Free of corn, wheat and milk.


Chop prunes and mix with undrained pineapple and juice concentrate in a 2 or 3 quart saucepan. Add raisins/currants and spices. Bring fruit to a boil and simmer 5 minutes; set aside to cool. Stir in oil and lecithin. In a separate bowl, combines dry ingredients and mix them thoroughly. Grease a 9" X 9" glass baking dish. When fruit mixture is luke-warm, add eggs and vanilla and beat for 2 minutes with spoon. Add dry ingredients and stir until they disappear. Pour batter into prepared baking dish. Bake at 350°F for 35-40 minutes, until cake springs back when touched lightly in center.

Pineapple Glaze:

1/4 cup frozen Pineapple juice concentrate
2 Tbsp. Water
2 Tbsp. Honey

Combine ingredients in a small saucepan. Boil 7 or 8 minutes until syrupy. Prick hot cake several time with fork and dribble hot glaze over it, spreading to cover cake with thin glaze. Allow cake to cool in pan. Cut in squares to serve.

Makes 12 servings.

Pineapple Prune Cake


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Products Used in this Recipe

Gluten Free
Soy Lecithin Granules

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Gluten Free
Organic Amaranth Flour

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Gluten Free
Arrowroot Starch

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Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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