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Splenda Christmas Cake

Source of Recipe

Barbo's Diet Kitchen - Carol W.
Exchanges
Serves: 24

Fruits:
1 lb. Prunes
1 lb. Raisins
1 lb. Currants
2/3 oz. Dried lemon peel
2/3 oz. Dried orange peel
2/3 oz. Dried lime peel
4 oz. Preserved cherries
2 oz. Chopped almonds
16 oz. Cherry brandy
1-2. Cup rum
1-2 tsp. Angostura ® bitters
2 tsp. Brandy (optional)

Cake:
3-1/2 Cups all-purpose flour
3/4 cup. SPLENDA® Granular
6 oz. Light margarine (50% less fat & calories)
4. Large eggs
1 tsp. Lemon juice
2 tsp. Fresh lime rind
2 tsp. Natural vanilla extract
1/2 tsp.Ground nutmeg
2 tsp. Baking powder
1/2 bottle. Browning aid (Kitchen Bouquet®)
1 bottle Stout beer

The day before baking cake, fruits must be combined and marinated overnight.

Preheat oven to 250° F. Beat margarine with electric beater on high
speed until smooth. Add eggs one at a time then add essence and lime rind. Mix until combined. Mix and sift dry ingredients (flour, baking powder, nutmeg and SPLENDA) and gradually add to creamed mixture. Mix in soaked fruit, browning aid and stout beer.

Grease a 10 inch cake pan and line with waxed paper. Pour mixture into the cake pan and bake for 1 hour and 45 minutes at 250°. Increase oven temperature to 350° F and bake for another 20 minutes or until knife inserted comes out clean. Remove from oven. While cake is still warm, soak with small amount of cherry brandy and rum.

Nutrients Per Serving 1/24 cake (112g): Calories: 310 …Carbohydrates 57g …Protein 5g …Dietary Fiber 3g …Total Fat 4.5g (Saturated Fat 1g)…Cholesterol 35mg…Sodium 210mg ++++ Diabetes Exchanges: Starch 2…Fat 2… Fruit 1