This is the perfect allergen-friendly go-to cake for babies, especially if you have yet to introduce your child to dairy and eggs.
1 cup apple juice concentrate
1 cup raisins, divided
1/2 cup dates
1/2 stick butter or margarine
1 1/2 tsp ground cinnamon
3/4 cup whole-wheat flour
1/2 cup wheat germ
1 tbsp baking powder
Preheat the oven to 325 degrees.
Coat an 8-inch square baking pan with cooking spray. Set aside.
Place the apple juice concentrate, 1/2 cup of the raisins, and the dates in a food processor or blender container and process or blend until smooth, stopping to scrape down the sides.
In a small saucepan over medium heat, melt the butter or margarine. Add the fruit mixture, the remaining raisins and cinnamon, stirring well to mix. Set aside to cool slightly.
In a medium mixing bowl, combine the flour, wheat germ and baking powder, stirring well to mix. Add the contents of the saucepan, stirring until just mixed. Do not over mix.
Pour the batter into the prepared baking pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil during baking if the cake starts to brown.
Recipe from “The One-Armed Cook,” by Cynthia Stevens Graubart and Catherine Fliegel, R.N., C.C.E.
