2 cup flour
2/3 cup sugar
1/2 cup wheat germ
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 cup unsweetened apple sauce
1/2 cup raisins
1 tbsp grated orange rind
1/2 cup unsweetened orange juice
1 egg
1 tbsp vegetable oil
Directions
If wheat germ is not available, use bran or whole wheat flour.
Sift dry ingredients together in a large mixing bowl. Stir in apple
sauce, raisins and orange rind. Combine orange juice, egg and
vegetable oil, add to batter, stirring just until moistened. Spoon
into lightly oiled 8 inch square cake pan.
Bake 50 minutes at 350F or until cake tests done. 16 pieces 2"x2"
1 serving contains 136 Calories 1 starchy foods choice
1 fruits & veg. choice
1 tbsp whipped cream contains 45 cal and is equal to 1 Fats & Oils
choice. Source: Enjoy B.C. Fruit The Diabetic Way (BC is British
Columbia, Canada)
Servings: 16 bars
Apple Sauce Wheat Germ Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Dessert; Diabetic; Fruit
The History of Recipes
Historians have found proof that recipes existed way back into antiquity, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to food historians is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times used many different aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Later on, there were a couple of interesting cookery books which appeared in the 1300s - a book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is served today, but instead recipes for the types of food cooked for the wealthy. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an explosion in recipe publications, the majority of which are kept safe in private collections. By the advent of the twentieth century, cookery publications were increasing in popularity mostly as a result of increased literacy, more free time and having more money to spend. |
We hope you enjoy this Apple Sauce Wheat Germ Cake recipe.
