Christmas Fruit Cake Recipe
Source: The Diabetics' Cookbook by Roberta Longstaff, Jim Mann

2 cup wholewheat flour
2 tsp baking powder
1/4 tsp salt
1/3 cup low-fat margarine
1 cup mixed dark and light raisins
1/2 cup almonds, chopped
1/2 cup hazelnuts, chopped
rind of 1 orange fine grated
1 3/4 cup grated carrots
1/2 tsp mixed baking spices (allsp?)
1/4 tsp ground cinnamon
1/2 cup granulated sweetener
2 eggs, beaten
3 tbsp orange juice
2 tbsp 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-inch round or 7x7-inch nonstick cakepan and bake for 45-60 minutes (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