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90 minutes
Prep: 25 minutes
Cook: 50 minutes
500 calories per serving view nutrition facts
1 cake
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| 16 | ounces | cherries | waterpacked, sour |
| 1/2 | cup | milk | sweet |
| 1/2 | cup | dates | packed |
| 1/4 | cup | vegetable oil | light |
| 2 | large | eggs | separated |
| 3/4 | cup | applesauce | unsweetened |
| 1 3/4 | cups | whole wheat flour | |
| 2 | tablespoons | soy flour | low-fat |
| 2 | tablespoons | milk, skim, (non fat) powder | non-fat |
| 1 | tablespoon | cinnamon | |
| 1 | tablespoon | baking powder | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | cloves | |
| 1/2 | teaspoon | nutmeg | |
| 1/4 | teaspoon | salt |
Prepare an 8 inch square cake pan.
Oil and flour.
Preheat oven to 350 degrees F.
Drain waterpacked cherries.
After cherries have drained 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 350 degrees F for 50 minutes.
Cool cake to room temperature.
Refrigerate covered.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 350mg | 15% |
| Total Carbohydrate 78.0g | 26% |
| Dietary Fiber 12.0g | 47% |
| Sugars 27.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 5% | Vitamin C | 26% | |
| Calcium | 21% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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