Fruity Spice Cake

December 12, 2016

Help your shoppers dealing with food allergies get creative with holiday baking this year from this allergy-free cookbook by Eileen Rhude Yoder, PH.D.

Taken from the Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D., this Fruity Spice Cake recipe will come in handy during the holidays.

This recipe serves 6.

1 cup water
2 cups raisins
1 cup maple sugar or sugar
½ cup butter or margarine
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon sea salt
1 ½ cups potato starch or rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped pecans (optional)

Preheat oven to 375 degrees F. 
Grease a 9 inch square pan.
In a medium sized saucepan, bring the water, raisins, sugar, butter, spices and salt to a boil.
Simmer uncovered for 3 minutes. Let cool.
Sift together the flour, baking powder, and baking soda.
Stir in the raisin mixture and nuts. Beat until smooth.
Pour into the baking dish and bake for 35 to 40 minutes.
Cool in pan for 15 minutes.
Turn out of pan and cool completely.
Variations if tolerated:
Substitute an equal amount of milk for the water.
Substitute 2 cups of wheat flour for the rice flour.
Add 1 egg to the cooled raisin-butter mixture.

The following nutritional analysis is based on one serving and includes the pecans - recipe makes 6 servings.

Nutrient NameNutrient ValueUnitDaily Value %
Calories from Fat260   
Total Fat30 g  46% 
Saturated Fat11 g  55% 
Trans Fat0 g   
Cholesterol40 mg  13% 
Sodium320 mg  13% 
Carbohydrates93 g  31% 
Dietary Fiber5 g  20% 
Sugars50 g   
Protein6 g   
Vitamin A IU  10% 
Vitamin C mg  2% 
Calcium mg  10% 
Iron mg  15% 

Nutritional information provided by