Poppyseed cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Apple juice concentrate |
| ⅓ | cup | Butter; melted |
| 1 | tablespoon | Lemon peel, grated |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| 1 | cup | Flour |
| ⅓ | cup | Poppy seeds |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
Directions
Preheat oven to 350. Beat eggs in large bowl. Blend in juice, butter, lemon peel, lemon juice, and vanilla. Combine dry ingredients. Gradually add to egg mixture, beating until well blended. Pour batter evenly into greased 9" square baking pan. Bake 20 minutes, until wooden pick inserted in center comes out clean and edges are golden brown.
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per piece: 206 calories, 4 gm protein, 21 gm carbohydrate, 12 gm fat, 74 mg cholesterol, 265 mg sodium, 1 diabetic starch/bread exchange, ¼ diabetic medium-fat meat exchange, 2 diabetic fat exchange, ½ diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005