Nutritional Info

Nutrition Facts

Serving Size 1 (1247g)

Calories 1029
Calories from Fat 18 (2%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 137.8mg 6%
Potassium 1166.4mg 25%
Total Carbohydrate 252.1g 84%
Dietary Fiber 17.2g 69%
Sugars 92.4g
Protein 6.6g 13%

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Recipe Description
My neighbor Paula, makes this cake every summer and brings it over to share. (I live in a great neighborhood!) The recipe is flexible enough to work for cupcakes or layered cakes, too. Just don't forget to share with your neighbors!
Prep time
20 min
Cook time
47 min
Ready In
1 hr 7 min

Ingredients

Serves Tool

Serves To:USMetric
20   unsweetened pineapple slices, plus juice
1 1/4 Cup(c)  unsweetened apple juice concentrate
4   pineapple slices
26   dark sweet cherries, unsweetened, frozen and thawed
2 Teaspoon(t)  water
3 Tablespoon(T)  arrowroot or cornstarch
2 1/4 Cup(c)  all purpose flour
1/2 Teaspoon(t)  cinnamon
5 Dash(ds)  nutmeg
12   extra large eggs, beaten until quite foamy
1 Cup(c)  date sugar, tapped well
1 Tablespoon(T)  soy powder
2/3 Cup(c)  vegetable oil
1 1/4 Cup(c)  unsweetened apple juice concentrate

Preparation

Preheat oven to 325°F. Oil sides and bottoms of two 8 by 8 by 2 inch glass or ceramic baking dishes. Add 1 tablespoon more oil to the bottom of each dish and tip dish so the oil covers bottom evenly. To prepare topping: Drain pineapple slices (reserving juice) and pat dry. Place thawed cherries on a paper towel and pat dry. Arrange pineapple slices in the bottoms of the baking dishes and place cherries in the centers of the pineapple rings and in between them. In a small saucepan, combine concentrate, the juice from the can of pineapple, water and arrowroot. Heat, stirring constantly, over medium heat until mixture thickens. Remove mixture from heat and let cool When mixture is cool, spread it over arranged pineapple rings and cherries. Set aside. To prepare cake: In a large bowl, stir together flour, date sugar, soy powder (or dry milk or flour), oil, water, and concentrate. Add cinnamon, nutmeg, and eggs and beat well by hand for 2 to 3 minutes. Stir in baking soda quickly, and then mix (28 to 30 beats). Immediately pour batter over topping, dividing batter equally between the two baking dishes. Bake 30 minutes at 325°F. Reduce oven to 300°F, and continue baking 10 to 12 minutes, or until a cake tester inserted in center of cake comes out clean. Remove baking dishes from oven and place on wire racks. Cool 1 minute before loosening cakes with a knife. Invert cakes onto serving plates. Serve warm or cold. To store, place cooled cakes in airtight containers and refrigerate or freeze.

Additional notes

Cupcake Variation: This cake is very moist and therefore makes excellent cupcakes, except that you won't be using the topping. Follow the same instructions for the cake, beginning at step 5. Preheat the oven to 325°F, fill 24 muffin cups with paper liners, and reduce the total baking time to only 16 to 18 minutes. Use a cake tester to test. When done, remove tins from oven and remove cupcakes to a table or wire rack to cool. Layer Cake Variations: For this layer cake, you won't be using the topping. Follow the same instructions for the cake, beginning at step 5. Preheat the oven to 325°F. For an 8 by 8 by 2 inch layer cake, generously oil two glass or ceramic baking dishes. Bake 28 to 30 minutes, or until a cake tester inserted in center of cake comes out clean. Remove baking dishes from oven and place on a wire rack. Cool 10 minutes before loosening cakes from sides of dishes with a knife and inverting cakes from dishes. Cool. Apply frosting of your choice between layers and on top. For a 9 inch round layer cake, pour batter into two generously oiled or greased (or grease bottom and sides of pans, and place waxed paper on pan bottoms). Bake at 325°F for 31 to 33 minutes, or until a cake tester inserted in center of cake comes out clean. Remove pans from oven and place on a wire rack. Cool 10 minutes before loosening cakes from sides of pans with a knife and inverting cakes from pans. Cool. Apply frosting of your choice between layers and on top.

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