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“This recipe is a moist cake that has the buttery flavor of Kamut, while not too overpoweringly sweet.”
Yield: 15 servings
Preparation Time: 10 minutes
Baking Time 25-30 minutes
- 2 cups Kamut flour, freshly ground if possible
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cups seedless raisins
- 1/2 cups natural, expeller-pressed oil
- 1/2 cups honey
- 1/2 teaspoon pure vanilla extract
- 2 cups unsweetened applesauce
Mix dry ingredients in a large bowl. Mix wet ingredients in another bowl and add to dry ingredients, stirring until all is moistened. Do not overmix.
Pour into a lightly oiled 9 x 13 pan. Bake in preheated 350 degree oven for 25 – 30 minutes or until knife inserted in middle comes out clean. Cake should spring back when touched in the center.
Let cool. ENJOY!
Serving Ideas: Serve with chilled applesauce or cantaloupe.
Variations: Substitute fresh or frozen blueberries or any dried fruit for the raisins.
Notes: This is a quick tasty dessert for company or everyday dinner. Served with fresh fruit, it makes a light summer treat. On those days when cooking is difficult, this is a nice pick-me-up that is simple and quick to prepare. Our children enjoy a piece of this cake with applesauce or fruit for an afternoon snack. Whole wheat pastry flour works in this recipe as well.
Per serving: 126 Calories; trace Fat (2.4% calories from fat); 3g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
About Vickilynn Parnes
