Ingredients

1 cup pitted prunes
8 oz. can crushed pineapple in its own juice
1 6-oz can frozen pineapple juice concentrate
1/2 cup raisins or currants (optional)
1 tsp cinnamon*
1/4 tsp cloves*
1/4 cup vegetable oil

1 Tbsp granular lecithin (if soy is permitted)
1 1/4 cup amaranth flour
1/4 tsp salt
1 1/2 tsp baking soda
1 cup nuts, coarsely broken
2 large eggs
1 tsp vanilla

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Pineapple Prune Cake

Measure 1/2 cup of juice concentrate for cake; reserve remaining 1/4 cup for glaze. Chop prunes; mix with undrained pineapple and juice concentrate in a 2 - 3 quart saucepan. (or combine thse three in processor to chop fruit. Then pour into saucepan.) add raisins or currants and spices. Bring fruit to boil and simmer 5 minutes; set aside to cool. Stir in oil and lecithin. In separate bowl, combine dry ingredients and mix them thoroughly. Grease a 9"x9" glass baking dish. When fruit mixture is luke warm, add eggs and vanilla and beat for 2 minutes with wooden spoon. Add dry ingredients and stir until they disappear. Pour batter into prepared baking dish. Bake at 350°s for 35 - 40 minutes, until cake springs back when touched lightly in center. Make glaze when cake is removed from oven. *If you don't tolerate these spices, substite spices of your choice.