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Thyme-Fig Fruitcake
Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chris's Diabetic Cookbook
American Diabetes Association
Amount Measure Ingredient -- Preparation Method
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1/2 cup unsweetened apple juice
1/2 teaspoon dried thyme
1 cup finely chopped dried figs
1 1/4 cups flour
1/4 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons vegetable oil
2 tablespoons sugar
1 egg
1/4 cup pine nuts -- toasted
Combine the apple juice, thyme, and figs in a bowl. Set aside for 10 minutes. S
tir together the flour, cornmeal, baking powder, and baking soda in a bowl.
Beat the oil, sugar and egg until well blended. Pour the egg mixture into the f
lour. Add the pine nuts and fig mixture. Beat well.
Pour the batter into an oiled and floured 9-inch round (or 8 inch square) bakin
g pan. Bake in 350 F oven for 40 to 50 minutes. Cool for 5 minutes in the pan.
Remove from pan and cool thoroughly.
1/12 recipe - 190 calories, 1 bread, 1 fruit, 1 1/2 fat exchange
27 grams carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg potass
ium, 23 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but n
ot tested by Elizabeth Rodier, Nov 93
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