*  Exported from  MasterCook  *
                              FOUR-SPICE CAKE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Golden raisins
    2       c            Cake flour
    1       t            Baking soda
    1       t            Ground nutmeg
    1       t            Ground cinnamon
      1/2   ts           Ground allspice
      1/2   ts           Ground cloves
      1/2   ts           Salt
    1       c            Light-brown sugar, packed
    2                    Egg whites
    1       c            Low-fat buttermilk
                         Date Puree
                         Orange Syrup with orange
                         -----ORANGE SYRUP-----
    2       tb           Sugar
      1/4   c            Water
      1/4   ts           Orange flower water
    1                    Orange, sliced thinly, (opt)
   The flavor of this dark spice and buttermilk cake is
   so old-fashioned 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 2-quart fluted tube pan sprayed
   with non-stick 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.
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