Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 328.7
- Total Fat: 20.2 g
- Cholesterol: 88.6 mg
- Sodium: 135.6 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 2.0 g
- Protein: 6.8 g
View full nutritional breakdown of Ruby Daniel's Cochin Spice Cake calories by ingredient
Ruby Daniel's Cochin Spice Cake
Introduction
A spice cake from Israel, with cashews, almonds, and golden raisins. It's flavored with cardamom and many other warming spices, making it perfect for a winter holiday treat! A spice cake from Israel, with cashews, almonds, and golden raisins. It's flavored with cardamom and many other warming spices, making it perfect for a winter holiday treat!Number of Servings: 10
Ingredients
-
3 large eggs
2/3 cup evaporated cane juice (or sugar)
1/2 cup (1 stick) melted butter
1/4 tsp ground cloves
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp cinnamon
dash salt
2/3 cup semolina flour, or any other all purpose flour (I use Gluten-Free All-Purpose Flour)
3/4 cup almonds, roughly chopped
3/4 cup unsalted cashews, roughly chopped
2/3 cup golden Sultana raisins
Directions
Preheat the oven to 350F. Grease a 9x5" loaf-pan, line with parchment paper, and grease the parchment paper.
Put the eggs and sugar in the bowl of an electric mixer witted with a whisk. Beat on high speed until pale yellow in color. Add the melted butter, cloves, cardamom, nutmeg, cinnamon, and salt; continue to mix until fully incorporated. Stir in the flour. The batter should be stiff (although sometimes mine isn't and it works fine).
Fold in the almonds, cashews, and raisins.
Spoon the dough evenly into the prepared pan. Bake on the middle shelf of the oven for 60 minutes, or until the top is mahogany in color and it tests done. Cool for a few minutes in the pan, then turn out onto a plate.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
Put the eggs and sugar in the bowl of an electric mixer witted with a whisk. Beat on high speed until pale yellow in color. Add the melted butter, cloves, cardamom, nutmeg, cinnamon, and salt; continue to mix until fully incorporated. Stir in the flour. The batter should be stiff (although sometimes mine isn't and it works fine).
Fold in the almonds, cashews, and raisins.
Spoon the dough evenly into the prepared pan. Bake on the middle shelf of the oven for 60 minutes, or until the top is mahogany in color and it tests done. Cool for a few minutes in the pan, then turn out onto a plate.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
