Raisin Cake
Ingredients:
1 cup water
3/4 cup dark raisins
1/2 cup reduced fat margarine 25-percent less fat and calories), softened
OR generous 1/3-cup extra light olive oil
1/2 cup egg substitute
1/2 teaspoon vanilla extract
1 cup Splenda Granular
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup fresh or reconstituted orange juice
Directions:
Preheat oven to 350-degrees. Spray an 8 x 8 x 2-inch square metal baking pan with vegetable cooking spray. Set aside.
In a small bowl, pour 1-cup boiling water over raisins. Let sit for five minutes; drain.
In a large bowl, beat margarine or olive oil with an electric mixer on high speed until margarine is light and fluffy, about one minute.
Add egg substitute and vanilla to margarine and beat on high speed for 30 seconds. Mixture will be separated and liquid.
Add Splenda Granular and beat at medium speed until smooth, about 1-1/2 minutes.
In a medium bowl, stir together flour, baking soda, baking powder and cinnamon. Add flour mixture to the margarine/egg/Splenda mixture and beat on low speed for one minute.
Add orange juice and beat on medium speed until blended, about 30 seconds. Stir in raisins.
Spread evenly into prepared pan. Bake 30 to 35 minutes or until toothpick comes out clean when inserted into the center of cake. Cool on wire rack to room temperature.
