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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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A heady dose of spice teams up with mesquite flour and cocoa to make a delicious loaf cake with a couple secrets - a touch of chevre and a ton of crushed tomatoes! You'd never know they're what makes this cake so good and moist. Ingredients:
1 cup flour |
1 cup whole wheat flour |
1 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt |
2 tsp pumpkin pie spice (or mixture of cinnamon, ginger, nutmeg and cloves) |
1 tbsp mesquite flour (optional) |
2 tbsp cocoa powder |
1/4 cup canola oil |
1 oz soft goat cheese (if you don’t have leftover chevre, use cream cheese) |
3 tbsp whole milk |
1 egg |
1/2 cup sugar |
1/2 cup brown sugar |
1 tsp vanilla |
1 2/3 cups crushed tomatoes |
2/3 cup dark raisins, soaked in hot water and drained |
Directions:
1. Preheat oven to 350F, grease loaf pan.
2. Whisk together flours, baking powder, baking soda, salt, spice, mesquite flour and cocoa in a medium bowl.
3. In a large bowl combine oil, chevre, egg, sugars, vanilla and tomatoes until well blended.
4. Add the dry ingredients and mix gently but thoroughly to combine (do not beat).
5. Fold in the raisins.
6. Bake for 50-60 minutes, until tests done.
7. Cool in pan for 1 hour before unmoulding onto wire rack. Frost with cream cheese frosting if desired.
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