Categories: Cakes 
      Yield: 12 servings 
  
      1 c  Golden raisins                    1/2 ts Salt 
      2 c  Cake flour                          1 c  Light-brown sugar, packed 
      1 ts Baking soda                         2    Egg whites 
      1 ts Ground nutmeg                       1 c  Low-fat buttermilk 
      1 ts Ground cinnamon                          Date Puree 
    1/2 ts Ground allspice                          Orange Syrup with orange 
    1/2 ts Ground cloves                            Slices 
 
--------------------------------ORANGE SYRUP-------------------------------- 
      2 tb Sugar                             1/4 ts Orange flower water 
    1/4 c  Water                               1    Orange, sliced thinly, (opt) 
  
  The flavor of this dark spice and buttermilk cake is so old-fashioned that 
  it may remind you of your childhood. The orange slices add a colorful touch 
  to the finished cake. (By Times Food Stylists) Soak raisins in hot water to 
  cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, 
  allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg 
  whites lightly in another bowl. Stir into dry ingredients along with 
  drained raisins just until blended. Pour into 2-quart fluted tube pan 
  sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 
  minutes or until cake tests done in center. Brush cake with Orange Syrup 
  and decorate with orange slices. Makes 12 servings. Each serving contains: 
  231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; 
  carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine 
  sugar, water and orange flower water in small saucepan. Bring to boil. Add 
  orange slices and simmer 1 minute. Strain and reserve orange slices for 
  garnish. 
   
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By 
  Minnie Bernardino and Donna Deane, Times Food Stylists.