Yield: 12 servings
|1 cup||Golden raisins|
|2 cups||Cake flour|
|1 teaspoon||Baking soda|
|1 teaspoon||Ground nutmeg|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground allspice|
|½ teaspoon||Ground cloves|
|1 cup||Light-brown sugar, packed|
|2 \N||Egg whites|
|1 cup||Low-fat buttermilk|
|\N \N||Date Puree|
|\N \N||Orange Syrup with orange|
|¼ teaspoon||Orange flower water|
|1 \N||Orange, sliced thinly, (opt)|
The flavor of this dark spice and buttermilk cake is so old-fashioned that it may remind you of your childhood. The orange slices add a colorful touch to the finished cake. (By Times Food Stylists) Soak raisins in hot water to cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg whites lightly in another bowl.
Stir into dry ingredients along with drained raisins just until blended. Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake with Orange Syrup and decorate with orange slices. Makes 12 servings. Each serving contains: 231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine sugar, water and orange flower water in small saucepan. Bring to boil. Add orange slices and simmer 1 minute. Strain and reserve orange slices for garnish.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists.