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Christmas Fruit Cake
Author/Submitted by:
The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984. Shared but not tested by Elizabeth Rodier Oct 93.
Servings: 12
Categories:
Alcohol
/
Cakes
/
Christmas
/
Desserts
/
Diabetic
/
Fruits
/
Low-Fat/Low-Cal
Ingredients: 2
cups
Wheat flour, whole-grain 2
teaspoons
Baking powder 1/4
teaspoon
Salt 1/3
cup
Margarine 1/2
cup
raisins, seedless 1/2
cup
golden seedless raisins 1/2
cup
Almonds,
chopped
1/2
cup
Hazelnuts,
chopped
Rind of 1 orange fine grated 1 3/4
cups
Carrots,
grated
1/2
teaspoon
Allspice 1/4
teaspoon
Ground cinnamon 1/2
cup
Sugar 2
Eggs,
beaten
3
tablespoons
Orange juice 2
tablespoons
Brandy,
or Rum
Directions:
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 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. Suggested icing is made with apples and cottage cheese.
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