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Apricot Spice Cake

Apricot Spice Cake

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1⁄4 tsp. salt
1 1⁄4 cups water
1 cup Apricots, chopped
1/2 cup dried cherries, chopped
1 cup raisins
2 tsp. cinnamon
1 tsp. ground ginger
1⁄4 tsp. ground cloves
1⁄2 tsp. ground nutmeg
1⁄2 cup carrot, shredded
1⁄2 cup chopped walnuts
2 cups orange juice

 

Lightly oil a 9-inch spring-form pan and set aside. In a small bowl, sift together the flour, baking powder, baking soda, and salt, and set aside. In a small saucepan, combine the water, apricots, cherries, raisins, cinnamon, ginger, cloves, and nutmeg and shredded carrots. Bring to a boil, and allow to cool for 5 minutes, add orange juice and cool completely. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared spring-form pan.
 
Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Tofu Cream Cheese Frosting, or Lemon Frosting, or Vanilla Butter Cream Frosting, or other frosting of choice.
Yield: One 9-inch cake or split between 2 pans to make a layer cake.
 
Tofu Cream Cheese Frosting

8 oz. tofu cream cheese, softened
1⁄3 cup vegan margarine
3 cups Powdered Sugar
2 tsp. vanilla
1 tsp. almond extract
 
Using an electric mixer or in a large bowl with a hand held mixer, place the tofu cream cheese, and cream them together. Add the sugar, vanilla, and almond extract, and continue to beat the mixture until light and fluffy.
Yield: 2 1⁄2 cups or enough for two 9-inch layers or a 9x13-inch cake

 

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