DIABETIC RECIPE - 847
DIABETIC
DATE
NUT
CAKE
1 1/2 stick margarine
2 tbsp. sweetener (or to taste
I
usually put in more)
1 c. chopped dates or raisins
1 1/2 c. unsweetened applesauce
1 c. pecans, chopped
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 tsp. soda
2 c. plus 2 tbsp. allpurpose flour
Have margarine at room temperature.
Mix margarine, applesauce, sweetening, sifted flour, soda, cloves, and cinnamon together.
Put pecans, raisins, or
dates in bowl and add a few spoons of the flour mixture; stir until the pecans and fruit are coated.
Mix well and bake in tube pan.
Line bottom of pan with wax paper.
This cake tastes like fruit cake.
DIABETIC RECIPE - 848
CARROT CAKE
Margarine and flour for pan
1 1/2 c. allpurpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees.
Grease and flour a 9 x 5 x 3 inch loaf pan.
In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt.
In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla.
Stir liquid
into dry ingredients until smooth. Stir carrots, raisins, and pineapple.
Scrape into prepared pan.
Bake for 35 to 40 minutes until a pick inserted in the
center of the cake comes out clean.
Cool in pan on a rack for 1 hour.
Unmold
cake and ice with Cream Cheese Frosting.
Cut into 1/2 inch slices to serve. Serves 18.
Per serving:
142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium.
Exchanges:
1 starch, 1 fat. Cholesterol:
30 mg per
serving.
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