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Eggless Apricot Currant Wheat 'n Rye Cake

"Explore the Vegetarian Chef in YOU!"

This Eggless Apricot Currant Wheat 'n Rye Cake is another old fashioned remarkably simple and easy, nutritious addition to the lunch box or picnic. It is sweet, eggless and a snap to do in your vegetarian kitchen. Grease and flour an 8” square cake pan – line the bottom with waxed or parchment paper. Grease and flour the paper as well.


  • 1½ Cups Whole Wheat Pastry Flour
  • ½ Cup Rye Flour
  • 2 tsp. Rumford Baking Powder
  • ½ tsp. Baking Soda
  • 2 tsp. Frontier Herb Co. Lemon Peel
  • 2 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
  • 1½ tsp. Frontier Herb Co. Ground Cinnamon
  • 1½ tsp. Frontier Herb Co. Ground Ginger
  • ½ tsp. Frontier Herb Co. Ground Allspice
  • ½ Cup Unrefined Corn Oil
  • ½ Cup Apricots Chopped
  • ½ Cup Currants
  • 1 Cup Kallas Honey
  • ½ Cup Milk

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Preheat oven to 350º

Sift dry ingredients together into a large bowl. Whisk together the Corn oil, Orange Extract, Honey and Milk in a small bowl. Add the mixture to the dry ingredients beating together until smooth. Fold in the fruit. Pour into the prepared pan. Bake for twenty to thirty minutes. 

Allow to cool for ten minutes before running a silicone spatula around the edges of he pan to loosen the cake from it and turning it out onto a wire rack to cool. Dust with Confectioner’s 10 X Sugar.

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