yields one 9″ cake
The ‘wartime’ cake emerged when eggs and milk were rationed during the World Wars. Here’s the updated version:
1 cup dry sweetener
1 1/4 cup + 2 tsp. water
1/3 cup oil
2 cups raisins
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1. Oil and flour a cake pan.
2. In a saucepan, mix all wet ingredients. Boil for three minutes. Cool.
3. Sift flour, baking soda and powder. Combine with salt & spices in a mixing bowl. Stir.
4. Add wet to the dry and mix.
5. Pour batter into cake pan and bake in a pre-heated oven at 325° for 50 minutes.
While fruitcake may be the source of many holiday jokes, this recipe is bound to make you smile for the right reasons.
yields two 9″ round cakes or a 9″ x 13″ rectangle
2/3 cup oil
2 cups dry sweetener
2 tsp. vanilla
1/2 tsp. almond extract
1 1/2 Tbsp. orange juice
3 3/4 cups whole wheat pastry flour
1 1/2 tsp. baking soda
8 oz. (1/2 cup) tofu, rinsed and drained
1 1/2 cups water
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup dates or figs, chopped
1/2 cup apple, diced (or banana)
1. In a bowl, whisk together the oil, sweetener, vanilla, almond extract and juice.
2. In a separate bowl, sift together the flour and baking soda.
3. In a blender, blend the tofu and water.
4. Add dry ingredients and the tofu mixture alternately to the wet ingredients. Stir well. Fold in the raisins, chopped nuts and fruit. Pour batter into oiled and floured pans.
5. Bake in a pre-heated oven at 350°. For small round cake pans, bake for 25–30 minutes. For a rectangle, bake for 35–40 minutes or until a toothpick comes out dry.
- Optional ~ Add grated orange peel to the frosting/icing.
Tofu milk is made by blending tofu with water.
To prepare: Rinse and drain 8 oz. (one cup) of tofu.
In a blender, blend tofu with one cup water. Purée until smooth.
Add one more cup of water and blend. This will yield 2 1/2 – 3 cups of tofu milk.