Olive Oil and Raisin Cake
Per ServingOlive Oil and Raisin Cake |
||
|---|---|---|
| Makes: 14 | ||
| Serving Size: 1/14 of cake | ||
| Calories | 240 | |
| Fat | 8 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 40 | g |
| Fiber | 1 | g |
| Sugars | 14 | g |
| Cholesterol | 0 | mg |
| Sodium | 100 | mg |
| Protein | 3 | g |
| Choices: Carbohydrate 2.5, Fat 1.5 | ||
- Makes: 14
- Serving Size: 1/14 of cake
- Preparation Time: 25 minutes
- Cooking Time: 1 hour
Ingredients
| 3 | cups | cake flour |
| 1 | tsp. | baking soda |
| 1 | Tbsp. | ground cinnamon |
| 1 | cup | dark raisins |
| 1/2 | cup | light olive oil |
| 1/2 | cup | plain nonfat yogurt |
| 1/2 | cup | Splenda Sugar Blend |
| 1/2 | cup | fresh orange juice (approximately 2 oranges) |
| 1 | tsp. | fresh orange zest (zest of about 1/2 orange) |
Directions
- Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray and set aside.
- Combine the flour, baking soda, and cinnamon. Add the raisins, stirring to distribute them evenly throughout the flour.
- In a medium bowl, beat the oil and yogurt together. Add the Splenda a little at a time. When all the Splenda has been added, fold in about a third of the flour mixture. Add half the orange juice and all of the zest, and fold in. Continue alternating flour and juice, folding after each addition, until all ingredients are used.
- Pour the batter into the prepared pan, and bake for 1 hour. Remove from the oven, and let cool before slicing.
