Cherry Spice Cake
Ingredients
16-oz. can water packed cherries sour, or 1 C. fresh sliced strawberries
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 with oil and flour. Preheat oven to 350 degrees F. Drain water packed cherries. After cherries have drained well, measure 1 cup and set aside. In blender puree together 1/2 cup sweet milk with 1/2 cup 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 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. Fold in egg whites just until combined. Pour batter into the prepared cake pan, and bake at 350 degrees F. for 50 minutes. Cool cake to room temperature. Refrigerate covered.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)