Yield: 15 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Snipped dried figs |
| ½ cup | Chopped dates |
| ½ cup | Chopped prunes |
| 1 cup | Crushed pineapple |
| 1 cup | Dark raisins |
| 2 cups | Chopped apple (1 med. size) |
| ½ cup | Chopped walnuts |
| ½ cup | Orange juice |
| 2 cups | Whole wheat flour |
| ½ cup | Wheat germ, toasted |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground nutmeg |
| 2 | Eggs |
Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange juice in a bowl. Add the remaining ingredients and mix well.
Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 minutes.
1/15 cake - 193 calories, 1 bread, 1½ fruit, 1 fat exchange 37 grams carbohydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cholesterol Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93