Servings: 18
Categories: Cakes, Indiana Soybean Board
1 3/4 cups sugar
1/2 teaspoon allspice
1 1/2 cups unbleached flour
1/2 teaspoon nutmeg
1 cup soy flour
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
2 cups applesauce
1 1/2 teaspoons salt
1/2 cup vegetable oil
1 teaspoon cinnamon
1/2 cup soft tofu
1/2 teaspoon cloves
1 cup raisins, chopped
Preheat the oven to 350ºF. In a large bowl, combine the sugar, unbleached flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and baking powder; mix thoroughly. Add the applesauce and vegetable oil; mix well, then beat about 300 strokes.
In a small bowl, mash the tofu until creamy; add to the batter. Beat the batter about 300 strokes. Fold the raisins into the batter. Pour the batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes. Cool before serving.
Categories: Cakes, Indiana Soybean Board
1 3/4 cups sugar
1/2 teaspoon allspice
1 1/2 cups unbleached flour
1/2 teaspoon nutmeg
1 cup soy flour
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
2 cups applesauce
1 1/2 teaspoons salt
1/2 cup vegetable oil
1 teaspoon cinnamon
1/2 cup soft tofu
1/2 teaspoon cloves
1 cup raisins, chopped
Preheat the oven to 350ºF. In a large bowl, combine the sugar, unbleached flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and baking powder; mix thoroughly. Add the applesauce and vegetable oil; mix well, then beat about 300 strokes.
In a small bowl, mash the tofu until creamy; add to the batter. Beat the batter about 300 strokes. Fold the raisins into the batter. Pour the batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes. Cool before serving.
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