| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Raisins |
| 1 |
tb |
Grated orange peel |
| 1/2 |
c |
Nonfat dry milk |
| 1/2 |
|
Stick butter |
| 1 |
|
Egg; beaten |
| 3/4 |
c |
Orange juice |
| 1 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chopped nuts |
| 1 |
c |
Orange juice |
| 1 1/2 |
tb |
Dark rum |
| 1 1/2 |
ts |
Liquid sweetener; (equal to 1/2 cup sugar) |
INSTRUCTIONS
SAUCE
Happy holidays to all! This recipe is from The Diabetic Gourmet.
Chop raisins finely and add to orange peel. Cream powdered milk with
butter. Add the beaten egg and then the orange juice. Mix dry ingredients
and combine with the raisin-orange mixture. Combine the dry portion with
the liquid and mix well. Stir in nuts and pour batter into an oiled pan.
Bake in a preheated oven at 325 degrees for 45 minutes or until it tests
done.
Simmer the orange juice and rum for 10 minutes. Remove from heat and cool.
Add liquid sweetener.
When cake is cool, transfer to a serving platter. Drizzle the sauce over
the top a bit at a time until it is entirely absorbed. Put in refrigerator
and leave for at least a day. It improves with age.
Total recipe contains 232 grams carbohydrate, 44 grams protein, 92 grams
fat, 10 grams alcohol, and 2080 calories.
One serving (1/8 of total) contains: 29 grams carbohydrate, 5 grams
protein, 11 grams fat, 1 gram alcohol, and 260 calories.
Exchange value: 1 serving (1/8 of total) = 1 fruit, 1 1/2 bread, and 2 fat.
Vergie Ewing, Editor, Homemakers Monthly
http://www.angelfire.com/tx/homemake
Posted to recipelu-digest Volume 01 Number 398 by vergie1@juno.com (Vergie
A Ewing) on Dec 23, 1997
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