Snacking cake
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Melted butter |
| ⅓ | cup | Granulated sugar |
| 2 | Eggs | |
| ¼ | cup | Skim milk |
| 1 | teaspoon | Grated lemon rind |
| ½ | cup | Chopped walnuts |
| SYRUP | ||
| 1 | cup | Water |
| ⅔ | cup | Artificial sweetener (SugarTwin) |
| 2 | tablespoons | Lemon juice |
| 1 | Stick 92 inch) cinnamon | |
| 4 | Whole cloves | |
Directions
Prep time: 10 minutes Cook time: 30 minutes When the cake comes out of the oven, it seems dry and firm; however, it acts as a sponge when the syrup is poured over it. It soaks up the liquid. You can see it swell as it becomes moist and fluffy.
In a small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In a second larger bowl, beat togetherbutter, sugar, eggs, skim milk and lemon rind. Stir in dry ingredients and fold in walnuts. Pour into a light greased 8 inch square baking pan. Bake in a 350 F oven for 25-30 minutes or until a tester inserted in the center comes out clean. Cool in pan. SYRUP: In a saucepan, combine water, sweetener, lemon juice, cinnamon stick and cloves. Bring to a boil. Prick cake in many places with a fork and pour syrup over cake.
Allow to sit 5-10 minutes for cake to absorb syrup. Cut into pieces and serve. Store cake, covered, in the refrigerator. Makes 20 snack size pieces. 9 dessert size pieces.
Each snack size = 8 g carb, 2 g protein, 5 g fat, 360 kilojoules (85 calories) Each dessert size = 17 g carbo, 4 g protein, 10 g fat, 730 kilojoules (174 calories)
Origin: Light & Easy Choices, Kay Spicer. (Canadian Diabetes Foundation) Shared by: Sharon Stevens.
Posted from the Echo's Library 03/12/95 by Frank Skelly Submitted By FRANK SKELLY On 03-12-95