2 c Whole wheat 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
1 Orange; zest of, fine grated
1 3/4 c Carrots; grated
1/2 ts Mixed baking spices
- (allspice?)
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 350 F. 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 7x7" nonstick cakepan and bake for
45 to 60 minutes (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.
Per serving: 180 cal, 20 g carbs, (2 bread/starch exchanges),
4 g fiber, 5 g protein, 9 g fat
Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier, Oct, 1993
