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Serves 10 | Prep Time 30 minutes | Cook Time 45 minutes
1 1/2 cups organic unbleached white flour
1 tsp baking soda
1 tsp non-aluminum baking powder
1 pinch Eden Sea Salt
1 cup Edensoy Original
or Edensoy Vanilla
3 Tbsp organic maple syrup
1/2 tsp pure vanilla extract
2 Tbsp Eden Safflower Oil
1 Tbsp Eden Apple Cider Vinegar
1 cup unsweetened pineapple, fresh or canned
1/2 cup pecans, roasted and chopped
1/4 cup Eden Barley Malt Syrup
1/4 cup organic maple syrup
2 tsp ground cinnamon
1/4 cup Eden Safflower Oil
Preheat oven to 350°.
ASSEMBLING THE CAKE:
Sift dry ingredients together. Mix liquid ingredients together in a separate bowl. Add wet ingredients to dry and mix well. Oil a 9" or 10" cake pan and pour in batter.
To roast nuts, place on a cookie sheet in a 350° oven for 20 minutes. Set aside to cool. Chop the nuts. Place fruit around the outside edges of the cake. Fill center with dried fruit and nuts.
Combine sauce ingredients, whisk together and gently pour over top of the cake. Bake for 40 to 45 minutes.