Ingredients

16 ounce can water packed cherries-sour
1/2 C. sweet milk
1/2 C. packed dates
1/4 C. light oil
2 large eggs, separated
3/4 C. unsweetened applesauce
1 3/4 C. whole wheat flour
2 Tbsp. low fat soy flour
2 Tbsp. nonfat dry milk powder
1 Tbsp. cinnamon
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. salt

Cooking Instructions

Prepare an 8 inch square cake pan and prepare with oil and flour. Preheat oven to 350. Drain water packed cherries. After cherries have drained will, measure 1 C. of them and set aside. In blender puree together 1/2 C. sweet milk with 1/2 C. packed dates. Blend oil, egg yolks, and applesauce. Set aside next to cherries. In a small bowl beat 2 egg whites until stiff and set aside. In a large bowl combine the flours, dry milk, baking powder, baking soda, salt and spices. Stir well. Gradually mix blended liquid ingredients into dry ingredients until well moistened. Gently stir in cherries. Then fold in the egg whites just until combined. Pour batter into the prepared cake pan and bake at 350 for 50 minutes. Cool cake to room temperature and refrigerate covered.
 
 
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