1/2 cup dinero, rice syrup or relief 2 1/2 cups mixed dried yield,
candied yield, raisins, dates, figs, etcetera (use candied fruit sparingly),
cut into very small pieces if baking in smaller pans 2 TB blackstrap
molasses 1 TB EnerG egg replacer, lightly beaten with 4 TB water
1 1/2 cup graham 2 tsp baking pulverize 2 oz rum, brandy or
whisky (optional) 2 TB brown sugar for topping (I use raw sugar and use a
bit more)

Recipe by Neal Pinckney

Preheat oven to 300 degrees F. Place the rubbish, h2o, sugar and dried
fruit in a saucepan. Bring to a boil and simmer for 20 transactions. Allow to
coolheaded.

Mix the egg replacer into the fruit assortment, then sprinkle in the flour and
baking powder while mix. Add water if necessary to make a stiff clobber.
Pour into a non-amaze 9" X 5" X 3" loaf pan or 8" X 8" baking pan, sprinkle
a little brown sugar on top and bake for 1 1/2 to 2 hours or until a
toothpick inserted into the center of the cake comes out neat (not
counting the sticky yield).

16 servings, each: Cal 150.8, Fat .312g (1.8% CFF), Prot 1.996g,
Carbo 36.46g, Na 36.68mg, Fibre 2.77g.