....is a vegan "Boiled Spice Cake" that I found in this month's
Vegetarian Times magazine. My partners liked the batter so much (no
eggs, so they could taste it!) that I don't think it will survive until
Thanksgiving, but if it's good, I'll make another one for T-day, and
I'll post the recipe and some pics.

serene

serene wrote:

> ...is a vegan "Boiled Spice Cake" that I found in this month's
> Vegetarian Times magazine. My partners liked the batter so much (no
> eggs, so they could taste it!) that I don't think it will survive until
> Thanksgiving, but if it's good, I'll make another one for T-day, and
> I'll post the recipe and some pics.
>

A pic: http://pics.livejournal.com/serenejournal/pic/0002d2r6/

It turned out really great. Walnuts instead of pecans, and I didn't
have enough raisins, so I used a cup rather than a cup and a half, and
my partners said it's more than enough raisins. The texture is light
and moist, and I would have never guessed it was vegan. I highly
recommend this cake. We had it with a little vanilla ice cream.

Boiled Spice Cake

Cake:
3 c. unbleached white flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 cups sugar
1 1/2 cups raisins
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg (I used fresh grated)
1/2 tsp. ground cloves
1/2 tsp. salt
3/4 cup vegan margarine
1/2 cup chopped pecans

Glaze: (I omitted the glaze)
2/3 cup fresh lemon juice
3 cups confectioners' sugar

Preheat oven to 350F. Sift flour, baking powder, and baking soda
together in a bowl. The recipe says to spray a 12-cup bundt pan with
cooking spray, but I wiped a little oil into my silicone bundt pan. Set
the pan aside. Combine sugar, raisins, cinnamon, nutmeg, cloves, salt,
and 1 1/2 cups water in a large saucepan. Bring to a boil and cook 5
minutes or until raisins plump up. Remove from heat. Stir in margarine.

When margarine has melted, add flour mixture and pecans to saucepan.
Blend well. Pour into pan. Bake 35-45 minutes, until toothpick inserted
into cake comes out clean. Cool 10 minutes in pan, then invert onto
wire rack and cool completely.

To make glaze, whisk lemon juice into confectioners' sugar. Pour over
cooled cake. Decorate with whole pecans, if desired.

Serves 16, they say. Ha! Anyway, each of these mythical servings has
391 calories, 4g protein, 11.5g total fat, 72g carb, no cholesterol,
259mg sodium, a gram of fiber, and 49g sugar.

Serene

On Sat, 19 Nov 2005 22:28:29 -0800, serene wrote:

> A pic: http://pics.livejournal.com/serenejournal/pic/0002d2r6/

Not Found
The requested URL /serenejournal/pic/0002d2r6/ was not found on this
server.

Thanks for the recipe!
--

Practice safe eating. Always use condiments.

sf wrote:

> On Sat, 19 Nov 2005 22:28:29 -0800, serene wrote:
>
>
>> A pic: http://pics.livejournal.com/serenejournal/pic/0002d2r6/
>
>
> Not Found
> The requested URL /serenejournal/pic/0002d2r6/ was not found on this
> server.
>

It's there now. LiveJournal was doing a migration.

Serene

On Mon, 21 Nov 2005 12:23:58 -0800, serene wrote:

> sf wrote:
>
> > On Sat, 19 Nov 2005 22:28:29 -0800, serene wrote:
> >
> >
> >> A pic: http://pics.livejournal.com/serenejournal/pic/0002d2r6/
> >
> >
> > Not Found
> > The requested URL /serenejournal/pic/0002d2r6/ was not found on this
> > server.
> >
>
> It's there now. LiveJournal was doing a migration.
>
Yummy... and all your other food looks good too!

--

Practice safe eating. Always use condiments.