Diabetic Christmas Cake
- 18 ounces raisins
- 9 ounces currants
- 4 ounces glace cherries, halved
- 3 ounces dried seedless prunes, chopped
- 2 ounces candied peel, chopped
- 15 ounces non-fat or skim milk
- 9 ounces vegetable soft margarine
- 8 tablespoons Splenda sweetener
- 4 eggs, beaten
- 2 teaspoons browning
- 2 teaspoons vanilla
- 3 ounces peanuts, chopped
- 1 teaspoon cinnamon
- 4 1/2 ounces whole wheat flour
- 4 1/2 ounces all-purpose flour
- 2 teaspoons baking powder
- Place dried fruit in a large bowl and pour over the milk. Leave to soak in the refrigerator overnight or until milk is absorbed.
- Preheat the oven to 300 degrees F/150 degree C. Line an 8-inch/20cm deep cake pan.
- Combine flours and baking powder and set aside.
- Beat together the margarine and the Splenda until light and smooth.
- Gradually beat eggs into mixture one at a time until well combined. Add browning and vanilla.
- Fold in nuts, half the flour, cinnamon and half the soaked fruit and then the remainder of both.
- Pour into the greased pan, making a slight dip in the middle to allow the cake to rise to a level surface and bake for 4 to 4 1/2 hours until an inserted skewer comes out clean
- Leave to cool in the pan before covering with foil and storing in an airtight container in the refrigerator.
Makes 1 (8-inch/20cm) cake.
-By Dr. Heather Little-White
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: firstname.lastname@example.org