Victory!
Two veganized Moosewood Italian Fruitcakes, both good. I veganized the Moosewood recipe by
- ½ cup applesauce + ½ tsp baking powder instead of two eggs
- molasses (left cake)/corn syrup (right cake) instead of honey
and the only differences are that the taste of the resulting fruitcakes is maybe a little more fruity than the regular recipe, and that they’re a little moister than the regular recipe.
FYI, using molasses instead of honey is wonderful (if you like molasses, that is; one of the fruits (not actually a fruit, but a root) I put into this recipe was ginger, and the molasses + ginger gives that fruitcake a bit of a gingersnappy taste) and I wonder why I didn’t try it earlier. Using Karo syrup is really good, too, but it’s more of a subtle difference than the molasses.
Yum!