Recipe - Four-Spice Cake

1 cup Golden raisins
2 cup Cake flour
1 teaspoon Baking soda
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
One half teaspoon Ground allspice
One half teaspoon Ground cloves
One half teaspoon Salt
1 cup Lightbrown sugar, packed
2 Egg whites
1 cup Lowfat buttermilk
Date Puree
Orange Syrup with orange
Slices

ORANGE SYRUP
2 tablespoon Sugar
One fourth cup Water
One fourth teaspoon Orange flower water
1 Orange, cut or sliced up thinly, (opt)

The flavor of this dark spice and buttermilk cake is so oldfashioned that
it may remind you of your childhood. The orange slices add a colorful touch
to the finished cake. (By Times Food Stylists) Soak raisins in hot water to
cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon,
allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg
whites lightly in another bowl. Stir into dry ingredients along with
drained raisins just until blended. Pour into 2quart fluted tube pan
sprayed with nonstick vegetable spray. Bake at 350 degrees F. 35 to 45
minutes or until cake tests done in center. Brush cake with Orange Syrup
and decorate with orange slices. Makes 12 servings. Each serving contains:
231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine
sugar, water and orange flower water in small saucepan. Bring to boil. Add
orange slices and simmer 1 minute. Strain and reserve orange slices for
garnish.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.