Fruity Allergy Friendly Spice Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
from the Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D., this Fruity Spice Cake recipe will come in handy during the holidays. Ingredients:
1 cup water |
2 cups raisins |
1 cup maple sugar or sugar |
1/2 cup butter or margarine |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/2 teaspoon sea salt |
1 1/2 cups potato starch or rice flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 cup chopped pecans (optional) |
Directions:
1. Instructions:
2. Preheat oven to 375 degrees F.
3. Grease a 9 inch square pan.
4. In a medium sized saucepan, bring the water, raisins, sugar, butter, spices and salt to a boil.
5. Simmer uncovered for 3 minutes. Let cool.
6. Sift together the flour, baking powder, and baking soda.
7. Stir in the raisin mixture and nuts.
8. Beat until smooth.
9. Pour into the baking dish and bake for 35 to 40 minutes.
10. Cool in pan for 15 minutes.
11. Turn out of pan and cool completely.
12. Variations if tolerated:
13. Substitute an equal amount of milk for the water.
14. Substitute 2 cups of wheat flour for the rice flour.
15. Add 1 egg to the cooled raisin-butter mixture.
|
|