Thyme-Fig Fruitcake
Yield: 12 servings
1/2 c Unsweetened apple juice 1/4 ts Baking soda
1/2 ts Dried thyme 6 tb Vegetable oil
1 c Finely chopped dried figs 2 tb Sugar
1 1/4 c Flour 1 Egg
1/4 c Cornmeal 1/4 c Pine nuts, toasted
2 ts Baking powder
Combine the apple juice, thyme, and figs in a bowl. Set aside for 10
minutes. Stir together the flour, cornmeal, baking powder, and
baking soda in a bowl.
Beat the oil, sugar and egg until well blended. Pour the egg mixture
into the flour. Add the pine nuts and fig mixture. Beat well.
Pour the batter into an oiled and floured 9-inch round (or 8 inch
square) baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool
for 5 minutes in the pan. Remove from pan and cool thoroughly.
1/12 recipe - 190 calories, 1 bread, 1 fruit, 1 1/2 fat exchange 27
grams carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg
potassium, 23 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
441/2 c Unsweetened apple juice 1/4 ts Baking soda
1/2 ts Dried thyme 6 tb Vegetable oil
1 c Finely chopped dried figs 2 tb Sugar
1 1/4 c Flour 1 Egg
1/4 c Cornmeal 1/4 c Pine nuts, toasted
2 ts Baking powder
Combine the apple juice, thyme, and figs in a bowl. Set aside for 10
minutes. Stir together the flour, cornmeal, baking powder, and
baking soda in a bowl.
Beat the oil, sugar and egg until well blended. Pour the egg mixture
into the flour. Add the pine nuts and fig mixture. Beat well.
Pour the batter into an oiled and floured 9-inch round (or 8 inch
square) baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool
for 5 minutes in the pan. Remove from pan and cool thoroughly.
1/12 recipe - 190 calories, 1 bread, 1 fruit, 1 1/2 fat exchange 27
grams carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg
potassium, 23 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
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