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Diabetic Christmas Fruit Cake

Source of Recipe

The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984

Diabetic Christmas Fruit Cake

Exchanges
WW Points
Yield: 12 servings.

2 c Whole-wheat flour
2 ts Baking powder
1/4 t Salt
1/3 c Low-fat margarine
1 c Mixed dark and light raisins
1/2 c Almonds, chopped
1/2 c Hazelnuts, chopped
Rind of 1 orange fine grated
1 3/4 c Grated carrots
1/2 t Allspice
1/4 t 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 45-60 min. (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.

Per Serving (calculated w/o alcohol) equals: 36 Calories; trace Fat (3.8% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. ++++ Exchanges: 1/2 Vegetable; 1/2 Fruit ++++ WWP: 1