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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Just the aroma of this cake while it bakes will have you ready for the holidays. By Ellen Sue Spicer of Hands on Nutrition. egg, raw sugar or sucanat, whole wheat pastry flour, sea salt, baking soda, canola oil, water, cinnamon, nutmeg, allspice, clove, walnuts or pecans **Note: Table salt, granulated sugar and English walnuts used in analyzer calculations. According to Diamond Foods, California produces the highest-quality English walnuts in the world; its crop accounts for 98 percent of the U.S. market and approximately 40 percent of the world market. cvt Ingredients:
1 egg, beaten |
1 cup (raw) sugar or sucanat |
1 3/4 cups whole wheat pastry flour |
1/4 teaspoon (sea) salt, optional |
1 teaspoon baking soda |
1/2 cup canola oil |
1 cup water |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon allspice |
1/2 teaspoon cloves |
1/2 cup walnuts (12155) or pecans, coarsely chopped |
Directions:
1. Preheat oven to 375 F.
2. In a large mixing bowl, add sugar to beaten egg. Mix well.
3. Add oil and water, beat again.
4. Into a separate bowl, sift all dry ingredients (except nuts) and blend.
5. Add dry to wet ingredients and mix. Fold in chopped nuts.
6. Pour into an oiled 9x12 pan. Bake for 25-30 min or until firm in the middle. Cool on a rack before icing and or cutting.
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