1 c. raisins
4 1/2 c. whole wheat pastry flour
2 tbsp. baking powder
1 1/2 tbsp. carob powder
2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. nutmeg
10 oz. frozen apple juice concentrate
3/4 c. water
3 tbsp. dry sherry (optional)
3 tbsp. mineral water
1 tbsp. vanilla
2 lg. bananas, mashed
4 egg whites

Cover raisins with hot water to soak. In a large bowl, sift together the flour, baking powder, carob powder, and spices. Mix together the remaining ingredients, except the egg whites. Stir this mixture into the dry ingredients. Beat the egg whites until stiff peaks form and fold them into the batter. Add the drained raisins and stir well. Pour the batter into a large non-stick baking pan. Sprinkle streusel topping evenly over the cake. Bake in a preheated 350 degree oven for 50 to 60 minutes. Cool cake completely. Store covered.

COFFEE CAKE TOPPING:

1 c. Grape Nuts cereal
2 tbsp. frozen apple juice concentrate
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. cardamom

Process Grape Nuts in the blender just long enough to reduce the coarseness of the cereal. Add the other topping ingredients and sprinkle on the cake.