2/3 Cup Crushed Pineapple, Unsweetened
2/3 Cup Sliced Bananas
2/3 Cup Sliced Peaches, or Pears
2/3 Cup Date Sugar
Egg Replacer To Equal 3 Eggs, separated
2 Tbsp. Pineapple Juice
1 tsp. Baking Powder
1 Cup Whole Wheat Flour, or Rye Flour
Non-Hydrogenated Margarine  for pan


Preheat oven to 375 degrees.  
Grease a 9x13-inch pan with margarine.
Drain the pineapple, save the juice and cover the bottom
of the pan with the pineapple, bananas and peaches.
Sprinkle 1/3 Cup date sugar over the fruit.
Beat 1½ tsp. Egg Replacer with 1½ Tbsp water
and 1/3 Cup date sugar.
Add the flour, baking powder and juice.  Mix well.
Beat 1½ tsp. Egg Replacer with 3 Tbsp. water until stiff.  
Fold into batter until well-blended.
Pour batter evenly over the fruit.  Bake for 20 minutes.
Loosen cake from the sides of the pan with a
spatula or knife.
Turn the cake upside down on top of a clean,
cotton dishcloth.
Gently roll the cake from the short side of the pan, up to
make a log 9 inches long.
Wrap Fruit Cake Roll in a clean dishcloth and let cool.
Serve with either
Soy Whipped Cream,
Soy Ice Cream.