2 c Water 2 Eggs; beaten
1 c Reduced-cal margarine; 4 1/2 c All-purpose flour;
15 oz (1)pkg raisins; 1 ts Ground cloves;
Sugar sub to equal 3 cups 1 ts Allspice;
-sugar 1 ts Ground cinnamon;
2 ts Baking soda; Vegetable cooking spray;
1/4 c Water;
Bring 2 cups of water to a boil n a large saucepan; stir in margarine
and raisins, and boil uncovered 5 minutes. Remove from heat, and cool
raisin mixture to lukewarm. Stir in sugar substitute. Dissolve soda
in 1/4 cup of warm water; add to raisins mixture, stirring well.
Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking
powder; gradually add to raisins mixture, stirring after each
addition. Stir in eggs. Spoon batter into 10 Bundt pan coated with
vegetable cooking spray. Bake at 350 degrees for 50 minutes to 1 hour
or until a wooden pick inserted in center comes out clean. Cool cake
in bundt pan 10 minutes. Remove from pan; let cook on wire rack.
Food Exchange per serving: 1 1/2 STARCH EXCHANGE + 1 FAT EXCHANGE;
CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg;
Source: All New Cookbook for Diabetics and Their Families.
Brought to you and Yours via Nancy OBrion and her Meal-Master.