Cherry-Almond Snack Cake is a dessert that serves 15. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 253 calories. For 50 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 9 people found this recipe to be delicious and satisfying. This recipe from Taste of Home requires ground almonds, margarine, fat-free milk, and salt. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so amazing. Similar recipes include Cherry Snack Cake, Almond Snack Cake, and Bananan Almond Snack Cake.

Servings: 15

Preparation duration: 10 minutes

Cooking duration: 25 minutes

Ingredients:

1 teaspoon almond extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup dried cherries, finely chopped

1 egg

3/4 cup fat-free milk

2 cups all-purpose flour

2/3 cup ground almonds

1/4 cup honey

2/3 cup reduced-fat stick margarine, softened

1/2 teaspoon salt

Sugar substitute equivalent to 3/4 cup sugar

Equipments:

bowl

baking pan

toothpicks

wire rack

Cooking instruction summary:

Directions In a large bowl, beat the margarine, sugar substitute and honey. Beat in the egg and almond extract (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in almonds and cherries. Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings. Editor’s Note: This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener. Originally published as Cherry-Almond Snack Cake in Light & TastyOctober/November 2004, p50 Nutritional Facts One piece equals 169 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 248 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend

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