Saturday, November 24, 2007

Triceratopped Spice Cake

Source: Foods That Don't Bite Back by Sue Donaldson

1 1/2 cups (360 ml) all purpose flour
1 cup (240 ml sugar)
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
1/2 tsp (2.5 ml) allspice
1/2 tsp (2.5 ml) salt
1/2 cup (120 ml) cold water
1/2 cup (120 ml) applesauce
1/3 cup (80 ml) vegetable oil
1 tbsp (15 ml white vinegar)
5 tbsp (70 ml) brown sugar
3 tbsp (45 ml) margarine
1 tbsp (15 ml) soya milk
1/2 cup (120 ml) shredded coconut

Preheat the oven to 350 deg F (175 deg C). sift and combine the flour, sugar, baking soda, cinnamon, allspice and salt.
In a separate bowl combine the water, applesauce, oil and vinegar.
Make a depression in the dry ingredients and mix in the wet ingredients. Beat until smooth.
Pour into an ungreased 8 in (20 cm) sqaure pan. Bake for 30-40 minutes, until lightly browned on top.
Cool before icing.
In a small pan, bring the brown sugar, margarine and soy milk to a boil. Remove from heat. Fold in the shredded coconut. Pour over cake.
(Alternative toppings: Spread a thin layer of raspberry or apricot jam over the top of the cake.)
(Alternative toppings: Before baking the cake, cover the top with an overlapping layer of thinly sliced apples, peaches or pears.)

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Sister said...

If I was making up a recipe for a cake, the first thing I would think to put in it would be vinegar. I'm wondering if it has an action on the baking soda to help make the cake rise. Anyway, thanks for posting this ... I'm not a cake baker, but knowing how good this is, I'm going to make it soon.