DIABETIC SUNSHINE ORANGE CAKE
Source of Recipe
Kansas Wheat Commission
Recipe Introduction
A carb-controlled dessert the whole family can enjoy.
Exchanges
Yield: Makes 12 servings
- 1/3 cup margarine
- 1/4 cup brown sugar replacement (Sugar Twin Brown)
- 1 teaspoon sugar replacement (Splenda or Sugar Twin)
- 1 large egg
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/3 cup raisins, or finely chopped fresh apple
- 1 teaspoon grated orange zest (peel)
- 2/3 cup unsweetened orange juice
Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan
with cooking spray.
In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary. In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
Nutritional Information Per Serving:120 calories, 6 g total fat, 25 mg cholesterol, 150 mg sodium, 15 g total carbohydrate, .5 g dietary fiber, 2 g protein ++++ Exchanges: 1 Bread/Starch, 1 Fat
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