Rum Raisin Cake
- Number of Servings: 6
Ingredients
*Flour, self rising 1 cup (remove)Raisins, .77 cup, packed (remove)*Motts Natural Apple Sauce, .25 cup (remove)*Motts Natural Apple Sauce, .125 cup (remove)*Splenda, 12 tsp (remove)Reduced Calorie Pancake Syrup, 1 tbsp (remove)Rum, 1 fl oz (remove)Cinnamon, ground, 1 tsp (remove)*8th Continent Light Vanilla Soy Milk, 6.8 oz (remove)
Soak the chopped raisins in the rum for 1 hour.
Gently heat the apple sauce, suger and molasses until melted.
Remove from heat, and stir in the raisins and any remaining rum.
Gradually add the flour and cinnamon, and then the soy milk.
Mix well, then spoon into a greased 7 inch pan. (I divided the 6 servings on my muffin top pan to make little individual cakes)
Level the top, and bake at 350 degrees for about 25 minutes; until risen and firm in the centre.
Remove from the pan and cool on a wire rack.
Number of Servings: 6
Recipe submitted by SparkPeople user NEENA_SHA_BEENA.
Gently heat the apple sauce, suger and molasses until melted.
Remove from heat, and stir in the raisins and any remaining rum.
Gradually add the flour and cinnamon, and then the soy milk.
Mix well, then spoon into a greased 7 inch pan. (I divided the 6 servings on my muffin top pan to make little individual cakes)
Level the top, and bake at 350 degrees for about 25 minutes; until risen and firm in the centre.
Remove from the pan and cool on a wire rack.
Number of Servings: 6
Recipe submitted by SparkPeople user NEENA_SHA_BEENA.
Nutritional Info Amount Per Serving
- Calories: 173.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 35.1 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 1.7 g
- Protein: 3.9 g
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