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Cherry Spice Cake

16 oz (1)cn waterpacked cherries sour
1/2 c Sweet milk (recipe below)
1/2 c Packed dates
1/4 c Light oil
2 lg Eggs, seperated
3/4 c Unsweetened applesauce
1 3/4 c Whole wheat flour
2 tb Lowfat soy flour
2 tb Nonfat dry milk powder
1 tb Cinnamon
1 tb Baking powder
1 ts Baking soda
1/2 ts Cloves
1/2 ts Nutmeg
1/4 ts Salt


Prepare an 8 inch square cake pan. Oil & flour. Prehat oven to 350 F. Drain waterpacked cherries. After cherries have drained will, measure 1 cup of them and set aside. In blender puree together 1/2 cup sweet milk with 1/2 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 asid. 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 F for 50 minutes. Cool cake to room temperature. Refrigerate covered. < could be used served as cupcakes>


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