Cherry spice cake~

12 servings

Ingredients

Quantity Ingredient
16 ounces (1) can waterpacked sour cherries
½ cup Sweet milk (recipe below)
½ cup Packed dates
¼ cup Light oil
2 larges Eggs -- separated
¾ cup Unsweetened applesauce
1¾ cup Whole wheat flour
2 tablespoons Lowfat soy flour
2 tablespoons Nonfat dry milk powder
1 tablespoon Cinnamon
1 tablespoon Baking powder
1 teaspoon Baking soda
½ teaspoon Cloves
½ teaspoon Nutmeg
¼ teaspoon Salt
Ingredients

Directions

1. Prepare an 8 inch square cake pan. Oil & flour. 2. Prehat oven to 350 F. 3. Drain waterpacked cherries. 4. After cherries have drained will, measure 1 cup of them and set aside. 5. In blender puree together ½ cup sweet milk with ½ cup packed dates. 6. Blend oil, egg yolks and applesauce. Set aside next to cherries. 7. In a small bowl beat 2 egg whites until stiff and set aside. 8. In a large bowl combine flours, dry milk, baking powder, baking soda, salt and spices. Stir well. 9. Gradually mix blended liquid ingredients into dry ingredients until well moistened. 10. Gently stir in cherries.

11. Then fold in the egg whites just until combined. 12. Pour batter into the prepared cake pan and bake at 350 F for 50 minutes. 13. Cool cake to room temperature. 14. Refrigerate covered. <could be used served as cupcakes>

Yield Variation: Substitute 1 cup fresh sliced strawberries for cherries.

Per serving: 160 calories, 1 bread, 1 fruit, and 1 fat exchange.

|\\/| | |arjorie

From the heart of the Ozark Mountains, in Diamond City, ARkansas USAShared by Dick Miale and son! Recipe By :

From: Marjorie Scofield Date: 06-06-95 (159) Fido: Cooking

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