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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Bring 2 cups of water to a boil n a large saucepan; stir in margarine and
raisins, and boil uncovered 5 minutes. Remove from heat, and cool raisin
mixture to lukewarm. Stir in sugar substitute. Dissolve soda in 1/4 cup of
warm water; add to raisins mixture, stirring well. Stir in eggs. Combine
flour, cloves, allspice, cinnamon, and baking powder; gradually add to
raisins mixture, stirring after each addition. Stir in eggs. Spoon batter
into 10" Bundt pan coated with vegetable cooking spray. Bake at 350 degrees
for 50 minutes to 1 hour or until a wooden pick inserted in center comes
out clean. Cool cake in bundt pan 10 minutes. Remove from pan; let cook on
wire rack. Food Exchange per serving: 1 1/2 STARCH EXCHANGE + 1 FAT
EXCHANGE; CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg;
Source: All New Cookbook for Diabetics and Their Families. Brought to you
and Yours via Nancy O'Brion and her Meal-Master.
| Ingredients:
2 Cup(s) Water 2 Eggs; beaten
1 Cup(s) Reduced-cal margarine; 4 1/2 c All-purpose flour;
15 Ounce(s) (1)pkg raisins; 1 ts Ground cloves;
2 Teaspoon(s) Baking soda; Vegetable cooking spray;
1/4 Cup(s) Water; |
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