---------- Recipe via Meal-Master (tm) v8.04
       Title: Thyme-Fig Fruitcake
  Categories: Cakes, Diabetic
       Yield: 12 servings
    0.50 c  Unsweetened apple juice
    0.50 ts Dried thyme
    1.00 c  Finely chopped dried figs
    1.25 c  Flour
    0.25 c  Cornmeal
    2.00 ts Baking powder
    0.25 ts Baking soda
    6.00 tb Vegetable oil
    2.00 tb Sugar
    1.00    Egg
    0.25 c  Pine nuts, toasted
   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
   Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty
   Wedman, 1986 Shared but not tested by Elizabeth
   Rodier, Nov 93