2.00 c Water
1.00 c Reduced-cal margarine;
15.00 oz (1)pkg raisins;
Sugar sub to equal 3 cups -sugar 2.00 ts Baking soda;
0.25 c Water;
2.00 Eggs; beaten
4.50 c All-purpose flour;
1.00 ts Ground cloves;
1.00 ts Allspice;
1.00 ts Ground cinnamon;
Vegetable cooking spray; Bring 2 cups of water to a boil n a large saucepan; stir in margarine and raisins, and boil uncovered 5 minutes. Remove from heat, and cool raisin mixture to lukewarm. Stir in sugar substitute. Dissolve soda in 1/4 cup of warm water; add to raisins mixture,
stirring well. Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking powder; gradually add to raisins mixture, stirring after each addition. Stir in eggs. Spoon batter into 10″ Bundt pan coated with vegetable cooking spray. Bake at 350 degrees for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in bundt pan 10 minutes. Remove from pan; let cook on wire rack. Food Exchange per serving: 1 1/2 STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg;
Source: All New Cookbook for Diabetics and Their Families. Brought to you and Yours via Nancy O’Brion