Eggless, milkless, butterless cake~
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar -- packed |
| 1 | cup | Water |
| 1 | cup | Raisins or chopped dates |
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 2 | cups | Swans Down cake flour |
| 2 | teaspoons | Baking powder |
| ½ | cup | Chopped walnuts |
Directions
At last--a cake that has been specially developed for those on a low-cholesterol diet. This is a moist, chewy, spicy cake that's perfect for snacking--one that can even hold up to "dunking" in coffee or milk! We've eliminated all shortening and eggs, and cut back the use of sugar to the bare minimum, so that a serving of this unique cake has only 184 calories.
Preheat oven to 350~ F. Butter and flour an 8-inch square pan. Combine brown sugar, water, raisins or dates, oil, nutmeg, cinnamon and salt in a saucepan. Bring to a boil. Cook for 3 minutes. Cool.
Sift flour before measuring and place into a mixing bowl; blend with the baking powder. Stir in the cooled fruit mixture and mix using a wooden spoon until blended. Turn into the prepared pan and sprinkle top with walnuts. Bake 35 to 45 minutes until the cake tests done.
Cut into 16 squares.
Per serving: Calories 169½; fat 6.1g; cholesterol 0mg; carbohydrates 27.9g; dietary fiber 1.1g; protein 2.2g; sodium 118mg.
Note: This cake characteristically sinks slightly in the center, which does not affect the flavor or texture.
Typed for you by Marjorie Scofield 5/17/95 From a collection of magazines, newspapers, ads, and little pieces of paper with recipes jotted down, that I have collected for the last 30 years.
Recipe By :
From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking