Nutritional Info

Nutrition Facts

Serving Size 1 (147g)

Calories 353
Calories from Fat 35 (10%)
Amount Per Serving %DIV
Total Fat 3.9g 6%
Saturated Fat 1.6g 8%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 2.2mg 1%
Sodium 546.3mg 24%
Potassium 386.6mg 8%
Total Carbohydrate 70g 23%
Dietary Fiber 2.4g 9%
Sugars 22.2g
Protein 8.5g 17%

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Recipe Description
My Aunt Sheryl used to make cupcakes every year for my birthday. The cupcakes were iced in the most heavenly lemon cream cheese frosting. She used this cake recipe and was sweet enough to pass it on to me. Maybe you will use lemon cream cheese frosting too!
Prep time
25 min
Cook time
40 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  pecans, finely chopped
1/4 Cup(c)  raisins, packed and minced
8   egg whites, or 4 extra large eggs
1 Tablespoon(T)  vegetable oil
2 Tablespoon(T)  unsweetened apple juice concentrate
3 Tablespoon(T)  unsweetened white grape juice concentrate
3/4 Cup(c)  unsweetened orange juice concentrate
2 1/2 Teaspoon(t)  cinnamon, or to taste
2 3/4 Cup(c)  all purpose flour
2 1/2 Teaspoon(t)  baking soda
1 Tablespoon(T)  vegetable oil
2 Tablespoon(T)  unsweetened apple juice concentrate
3 Tablespoon(T)  unsweetened white grape juice concentrate


Preheat oven to 325°F. Oil and flour a 13 by 9 by 2 inch baking pan. First mince raisins and set aside. In a large bowl, combine eggs, oil, concentrates, and cinnamon. Beat for 1 minute with a hand operated mechanical beater. Add minced raisins and stir. Add flour a little at a time, stirring, and then beat well by hand for 2 minutes. Stir in baking soda quickly, and then mix (28 to 30 beats). Immediately pour mixture into prepared baking pan. Sprinkle chopped pecans on top. Bake 30 minutes. Reduce heat to 300°F, and continue baking for another 10 minutes, or until a cake tester inserted in center of cake comes out clean. Remove pan from oven and place on a wire rack until cake is completely cooled. To store, cover cooled cake well with plastic wrap or in an airtight container, and store on counter top or freeze.

Additional notes

Cupcake Variation: Follow the same instructions as for the cake, but fill 28 to 30 muffin cups with paper liners and reduce baking time to 19 to 20 minutes (at 325°F). Use a cake tester to test. When done, remove tins from oven and remove cupcakes to a table or wire rack to cool.

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Sheryl's Spice Cake
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