Cherry Spice Cake

Recipe Ingredients

1		Water packed sour cherries
1/2 cup	118ml	Sweet milk
1/2 cup	118ml	Dates - packed
1/4 cup	59ml	Light oil
2 cups	396g / 13oz	Eggs - separated (large)
3/4 cup	177ml	Unsweetened applesauce
1 3/4 cups	109g / 3.8oz	Whole wheat flour
2 tablespoons	30ml	Low-fat soy flour
2 tablespoons	30ml	Nonfat dry milk p
1 tablespoon	15ml	Cinnamon
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Cloves
1/2 teaspoon	2.5ml	Nutmeg
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Prepare an 8 inch square cake pan. Oil and flour.

Preheat oven to 350F.

Drain water packed cherries.

After cherries have drained will, measure 1 cup of them 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.

Then fold in the egg whites just until combined.

Pour batter into the prepared cake pan and bake at 350F for 50 minutes.

Cool cake to room temperature.

Refrigerate covered.

Notes: Could be used served as cupcakes.

Variation: Substitute 1 cup fresh sliced strawberries for cherries.

Source:
Margaret Davis - From her own cookbook

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