Cherry Spice Cake
46
46
Ingredients
| 16 | ounces |
cherries
waterpacked, sour |
|
| ½ | cup |
milk
sweet |
|
| ½ | cup |
dates
packed |
|
| ¼ | cup |
vegetable oil
light |
|
| 2 | large |
eggs
separated |
|
| ¾ | cup |
applesauce
unsweetened |
|
| 1 ¾ | cups |
whole-wheat flour
|
|
| 2 | tablespoons |
soy flour
low-fat |
|
| 2 | tablespoons |
milk, skim, (non fat) powder
non-fat |
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
Directions
Prepare an 8 inch square cake pan.
Oil and flour.
Preheat oven to 350℉ (180℃) F.
Drain waterpacked cherries.
After cherries have drained measure 1 cup of them and set aside.
In blender purée together ½ cup sweet milk with ½ cup packed dates.
Blend oil egg yolks and applesauce.
Set aside next to cherries.
In a small bowl beat 2 egg whites until stiff and set aside.
In a large bowl combine flours, dry milk, baking powder, baking soda, salt and spices.
Stir well.
Gradually mix blended liquid ingredients into dry ingredients until well moistened.
Gently stir in cherries.
Then fold in the egg whites just until combined.
Pour batter into the prepared cake pan and bake at 350℉ (180℃) F for 50 minutes.
Cool cake to room temperature.
Refrigerate covered.
Nutrition Facts
Serving Size 271g (9.6 oz)Amount per Serving
Calories 50033% of calories from fat
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 109mg
36%
Sodium 350mg
15%
Total Carbohydrate
26g
26%
Dietary Fiber 12g
47%
Sugars g
Protein
30g
Vitamin A 5%
•
Vitamin C 26%
Calcium 21%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
