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 Name Nutrient Value Unit Daily Value %
Calories 640     
Calories from Fat 260     
Total Fat 30  g   46% 
Saturated Fat 11  g   55% 
Trans Fat 0  g    
Cholesterol 40  mg   13% 
Sodium 320  mg   13% 
Carbohydrates 93  g   31% 
Dietary Fiber 5  g   20% 
Sugars 50  g    
Protein 6  g    
Vitamin A   IU   10% 
Vitamin C   mg   2% 
Calcium   mg   10% 
Iron   mg   15% 

Nutritional information provided by