applesauce spice cake #3

Categories
Cakes
Diabetic
Yield
28 Slices
MeasureIngredient
3 cups Water, divided
1¼ cup Raisins
2½ cup Unsweetened applesauce
Eggs, beaten **
  Sugar substitute to eqaul 1 1/2 cups sugar
1 cup Vegetable oil
3 cups Self-rising flour
3 tablespoons Ground cinnamon
¼ teaspoon Baking soda
2 tablespoons Vanilla extract
  Vegetable cooking spray
  **PERSONAL NOTE from Ursula Taylor - to cut back on fat why not use an egg substitute.

SOURCE: All New Cookbook for Diaberics and Their Families, University of Alabama at Birmingham, copyright 1988, ISBN #0-8487-0750-8. MM format by Ursula R. Taylor.

1. Combine 2½ cups water and raisins in a small Dutch oven; bring to a boil. Boil until water evaporates or is absorbed by raisins. Remove from heat.

2. Add applesauce, eggs, sugar substitute, oil, and remaining ½ cup water. Stir until well combined.

3. Sift together flour, cinnamon, and soda; gradually add to applesauce mixture with vanilla, stirring after each addition.

4. Spoon batter into a 10-inch Bundt pan coated with spray. Bake at 350~ for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.

Yield: 28 slices.

Exchanges per slice: 2 fat, 1 starch and ½ fruit.

Nutritional information per slice: 165 calories, 20 gm carbohydrate, 2 gm protein, 29 mg cholesterol, 8 gm fat, trace of fiber and 26 mg sodium. Submitted By LIR119@... On SUN, 21 JAN 1996 083110 -0500 (EST)

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