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Name: Four-Spice Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c Golden raisins; 1/2 ts Salt; 2 Egg whites; Date Puree; 1/4 c Water; 1/2 ts Ground allspice; Orange Syrup with orange sliced; 2 c Cake flour; 2 tb Sugar; 1 ts Baking soda; 1 c Low-fat buttermilk; 1/4 ts Orange flower water; 1 ts Ground cinnamon; 1 Orange sliced thinly, (opt); 1 ts Ground nutmeg; 1 c Light-brown sugar packed; 1/2 ts Ground cloves

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INGREDIENTS

ORANGE SYRUP
1 c Golden raisins
1/2 ts Salt
2 Egg whites
Date Puree
1/4 c Water
1/2 ts Ground allspice
Orange Syrup with orange sliced
2 c Cake flour
2 tb Sugar
1 ts Baking soda
1 c Low-fat buttermilk
1/4 ts Orange flower water
1 ts Ground cinnamon
1 Orange ; sliced thinly, (opt)
1 ts Ground nutmeg
1 c Light-brown sugar ; packed
1/2 ts Ground cloves

Servings

INSTRUCTIONS

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.

NOTES

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Four-Spice Cake

ORANGE SYRUP
1 c Golden raisins
1/2 ts Salt
2 Egg whites
 Date Puree
1/4 c Water
1/2 ts Ground allspice
 Orange Syrup with orange sliced
2 c Cake flour
2 tb Sugar
1 ts Baking soda
1 c Low-fat buttermilk
1/4 ts Orange flower water
1 ts Ground cinnamon
1 Orange sliced thinly, (opt)
1 ts Ground nutmeg
1 c Light-brown sugar packed
1/2 ts Ground cloves

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.

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 12

Calories: 455
Calories from Fat: 12 (3%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 1.5mg		0 %
Sodium 184.4mg		6 %
Potassium 312.3mg		8 %
Total Carbohydrate 99.6g		29 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 97.2g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 455

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