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Christmas Fruit Cake
Recipe By : The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 198
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chris's Diabetic Cookbook
Holidays
Amount Measure Ingredient -- Preparation Method
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2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup low-fat margarine
1 cup mixed dark and light raisins
1/2 cup almonds -- chopped
1/2 cup hazelnuts -- chopped
1 orange fine grated -- rind of
1 3/4 cups grated carrots
1/2 teaspoon mixed baking spices (allspice?)
1/4 teaspoon ground cinnamon
1/2 cup granulated sweetener
2 eggs -- beaten
3 tablespoons orange juice
2 tablespoons brandy or rum (optional)
Heat oven to 350F. Mix flour, baking powder and salt together and rub in the ma
rgarine until mixture resembles fine breadcrumbs.
Add fruit, nuts, orange rind, carrots and spices and mix well.
Mix the sweetener into the eggs and beat into the dry ingredients. Add enough o
range juice to make a soft dough.
Put the mixture into 8" round or 7x7" nonstick cakepan and bake for 45-60 min.
(or use larger pan and reduce cooking time) When ready, the cake should be firm
to the touch and a toothpick should come out clean. Cool in the cake pan.
Turn out upside down, make a few toothpick holes in the bottom and spoon in any
leftover orange juice and alcohol if using. Store in an airtight container.
Suggested icing is made with apples and cottage cheese.
12 slices each 180 cal 20 grams (2 units) carbohydrate (2 bread/starch exchange
s), 4 grams fiber, 5 grams protein, 9 grams fat
Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but
not tested by Elizabeth Rodier Oct 93.
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