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Cherry Spice Cake

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Submitted by indra

YIELD

1 cake

PREP

25 min

COOK

50 min

READY

90 min

Ingredients

16 462.4
OUNCES ML/G CHERRIES
waterpacked, sour
½ 118
CUP ML MILK
sweet
½ 118
CUP ML DATES
packed
¼ 59
CUP ML VEGETABLE OIL
light
2 2
LARGE LARGE EGGS
separated
¾ 177
CUP ML APPLESAUCE
unsweetened
1 ¾ 414
2 3E+1
TABLESPOONS ML SOY FLOUR
low-fat
2 3E+1
TABLESPOONS ML MILK, SKIM, (NON FAT) POWDER
non-fat
1 15
TABLESPOON ML CINNAMON
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 500 33% 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?
Trans-fat Free, High Fiber
 

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