Low Fat Orange Raisin Nut Snack Cake Recipes

ORANGE NUT RAISIN CAKE

Steps:

• Sieve flour salt and baking powder together.
• In a separate bowl, mix chopped nuts and raisins. Coat them together with a tsp of flour to avoid them sinking to the bottom of the cake pan.
• In a large bowl, cream butter and sugar. Add eggs one at a time; beat for 1-2 minutes on a slow speed mixer.
• Stir in vanilla.
• Add the flour mixture to the butter mixture alternating with the orange juice.
• Mix well.
• Add nuts and raisins; mix with a wooden spoon.
• Pour in greased dish and bake at 175°c for about 60 minutes.
• Let cool well before serving
• (My cake usually cooks even before one hour and at times takes longer to brown, however keep checking and don't overcook or else it would loose its moistness).

LOW FAT CHOCOLATE ORANGE CAKE

Steps:

• Preheat the oven to 350°F
• Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
• In a medium bowl, beat the egg for 2-3 minutes at medium speed.
• Add sugar gradually till the mixture is pale yellow and is thickened.
• Add remaining ingredients except the garnishes.
• Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
• Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.

CLASSIC HUNGARIAN RAISIN NUT ROLL - DIOS KALACS

Steps:

• Dissolve yeast in warm milk in large bowl of electric mixer. Let stand 5 minutes.
• Add sour cream, butter and eggs to milk mixture and blend well.
• Mix 6 cups flour, salt, and sugar and add to mixture in bowl. Mix untill well combined and dough is easy to handle. Add more flour if dough is sticky to touch.
• Turn dough out onto floured board. Divide into 4 equal portions.
• Make filling:.
• Combine raisins, nuts, sugar and extracts.
• Beat egg white until soft peaks form.
• Fold egg white into raisin mixture.
• Divide filling into 4 equal protions.
• Roll each dough ball to 1/4 inch thickness and spread with 1/4th of the filling. Roll up lenghtwise into jelly roll shape and curve roll. Place on baking sheet with the seam side down. Be sure all edges are sealed. Brush rolls with melted butter
• Bake at 350 degrees for 30 to 40 minutes until golden brown. Take out of oven and brush again with melted butter.

APPLE, RAISIN, WALNUT CAKE

Steps:

• Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13x9-in. baking pan. Check for doneness after 25 minutes. , To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.

APPLE RAISIN NUT SPICE CAKE

Steps:

• Preheat oven to 375* next Grease and flour a Bundt pan.
• Except for the Sugar, Sift Dry Ingredients together into a large mixing bowl. Add Sugar, beaten Eggs, Applesauce, Molasses, Orange juice, Raisins, Apples and Nuts. Batter should be thick.
• Pour Batter into the bundt pan and Bake for 45 minutes or until toothpick inserted comes out clean.
• Let cake cool, remove from pan and sprinkle with powdered sugar or make a glaze.

WHOLE-ORANGE SNACK CAKE

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

HEALTHY VEGETARIAN CARROT SNACK CAKE

Steps:

• Turn on the oven, set to 350.
• Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
• Mix anise, bananas, oil and brown sugar in a smaller bowl.
• Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!).
• Pour into large buttered cake pan.
• Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
• Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!

A HEALTHIER APPLE NUT SNACK CAKE

Steps:

• Preheat oven to 350*F and grease 8-inch square pan.
• In large mixing bow, beat egg beaters and vanilla until frothy; gradually add Splenda brown sugar, continuing to beat after each addition.
• Add cinnamon, baking powder and salt; gradually add flour continuing to beat after each addition.
• Stir in apples and nuts.
• Pour into greased pan.
• Bake 30 to 45 minutes or until toothpick inserted in center comes out clean.
• Serve warm or cool. Can be topped with whipped cream.