2 c Wholewheat flour
2 ts Baking powder
1/4 ts Salt
1/3 c Low-fat margarine
1 c Mixed dark and light raisins
1/2 c Almonds, chopped
1/2 c Hazelnuts, chopped
Rind of 1 orange fine grated 1 3/4 c Grated carrots
1/2 ts Mixed baking spices (allsp?)
1/4 ts Ground cinnamon
1/2 c Granulated sweetener
2 Eggs, beaten
3 tb Orange juice
2 tb Brandy or rum (optional)
Heat oven to 350F. Mix flour, baking powder and salt together and rub in the margarine 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 orange juice to make a soft dough. Put the mixture into 8″ round or 7×7″ 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
exchanges), 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.