Recipe - Christmas Fruit Cake

2 cup Wholewheat flour
2 teaspoon Baking powder
One fourth teaspoon Salt
1/3 cup Lowfat margarine
1 cup Mixed dark and light raisins
One half cup Almonds, chopped
One half cup Hazelnuts, chopped
Rind of 1 orange fine grated
1 Three fourths cup Grated carrots
One half teaspoon Mixed baking spices (allsp?)
One fourth teaspoon Ground cinnamon
One half cup Granulated sweetener
2 Eggs, beaten
3 tablespoon Orange juice
2 tablespoon Brandy or rum (optional)

Heat oven to 350F. 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
4560 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.

Suggested icing is made with apples and cottage cheese.

12 slices each 180 cal 20 grams (2 units) carbohydrate (2 bread/starch
exchanges), 4 grams fiber, 5 grams protein, 9 grams fat

Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip