| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Golden raisins |
| 2 |
c |
Cake flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground nutmeg |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Salt |
| 1 |
c |
Light-brown sugar, packed |
| 2 |
|
Egg whites |
| 1 |
c |
Low-fat buttermilk |
|
|
Date Puree |
|
|
Orange Syrup with orange |
|
|
Slices |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Water |
| 1/4 |
ts |
Orange flower water |
| 1 |
|
Orange, sliced thinly, (opt) |
INSTRUCTIONS
ORANGE SYRUP
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.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”