Ingredients: 1 cup Prunes, pitted 8 oz. can Pineapple, crushed 1/2 cup Pineapple juice concentrate 1/2 cup Raisins or Currants 1 tsp. Cinnamon 1/4 tsp. Cloves 1/4 cup Oil 1 Tbsp. Lecithin Granules (Plain Soy) 1-1/2 cup Amaranth Flour 1/2 cup Arrowroot Starch 1/2 tsp. Salt 1-1/2 tsp. Baking Soda 1 cup Nuts of choice, coarsely broken 2 large Eggs 1 tsp. Vanilla
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.
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.