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Four-spice Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes 12 Servings

INGREDIENTS

1 c Golden raisins
2 c Cake flour
1 t Baking soda
1 t Ground nutmeg
1 t Ground cinnamon
1/2 t Ground allspice
1/2 t Ground cloves
1/2 t Salt
1 c Light-brown sugar, packed
2 Egg whites
1 c Low-fat buttermilk
Date Puree
Orange Syrup with orange
Slices
2 T Sugar
1/4 c Water
1/4 t Orange flower water
1 Orange, sliced thinly opt

INSTRUCTIONS

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.

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