1 c Raisins
1 c Dried fruit
-diced
2 c Water
2 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Nutmeg
1 1/2 ts Cinnamon
2 Egg
-beaten, or equilavent
-egg substitute
1 c Unsweetened applesauce
2 tb Liquid sweetener
3/4 c Vegetable oil
1 ts Vanilla extract
1/2 c Chopped nuts
Combine raisins, fruit and water in a saucepan;
cook, uncovered, until water is evaporated and fruit
is soft. Set aside to cool. Meanwhile, in a large
mixing bowl, combine flour, baking soda, salt, nutmeg
and cinnamon. In another bowl, combine eggs,
applesauce, sweetener, oil and vanilla. Add nuts and
reserved fruit mixture. Stir into dry ingredients and
blend thoroughly. Pour into a greased 10" fluted tube
pan (Bundt). Bake at 350 degrees F for 35 - 40 minutes
or until the cake tests done. Makes 32 servings.
Nutritional information per serving (prepared with
egg substitutes): calories - 125, protein - 2 gm., fat
~ 7 gm. carbohydrates - 15 gm., cholesterol - 0 mg.,
sodium - 60 mg. Diabetic Exchanges: 1 Fat, 1/2 Starch,
1/2 Fruit
FROM: A Taste of Home magazine - submitted by Kay
Hale of Doniphan, Missouri premiere issue 1993
