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Dessert

Diabetic-friendly Cake

A moist cake made with water, eggs, raisins, applesauce, oil, sweetener, and spices.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Diabetic-friendly Cake

Oven350°F

Ingredients

Directions

Prepare

  1. Cook raisins until soft.

  2. Drain water and add raisins to applesauce, eggs, sweetener, and cooking oil.

Mix the batter

  1. Mix well, blend baking soda, flour, and remaining ingredients.

Bake

  1. Bake at 350°F in an 8" x 8" or 9" x 9" pan.

Nutrition, whole recipe (rough)

793Calories
20 gProtein
21 gFat
128 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  5. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure of the cake as its proteins set during baking.
Eggs
Bind the batter and add structure and moisture to the crumb.
Applesauce
Adds moisture and natural sweetness, helping keep the cake tender.
Oil
Adds fat that keeps the crumb soft and moist after baking.
Baking soda
Releases gas in the batter, helping the cake rise and lighten.
Raisins
Add chewy texture and sweetness throughout the cake.

The step that matters

Mix the batter well, then blend in the baking soda and flour. Baking soda must be evenly distributed to rise uniformly. Overmixing after the flour is added develops gluten, which can make the cake dense and tough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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