| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Diabetic, Cakes |
24 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Soft margarine |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Ground cloves |
| 1/4 |
c |
Honey |
| 1 |
c |
Cold strong coffee |
| 1 |
|
Ripe banana, mashed |
INSTRUCTIONS
NOTE: Honey Cake has 1 tsp of sugar per serving.
Beat the eggs until thick. Add the sugar gradually. Beat in the
margarine. Stir the flour, baking powder, baking soda and spices
together. Add gradually to the creamed mixture with the honey and
coffee. Beat until combined. Add the banana.
Pour the batter into a lightly oiled and floured tube pan or two nine
inch loaf pans. Bake in 350 F oven for 45 to 50 minutes. Remove
from the oven and cool on a wire rack for 5 minutes before removing
from the pan. Cool thoroughly before slicing.
1/24 recipe - 93 calories, 1 bread exchange, 1/2 fat 15 grams
carbohydrate, 2 grams protein, 3 grams fat 76 mg sodium, 41 mg
potassium, 33 mg cholesterol
Source: section of traditional Jewish recipes, Am. Diabetes Assoc.
Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by
Elizabeth Rodier, Nov 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Need a new life? God accepts trade-ins”