---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Christmas Fruit Cake
  Categories: Cakes, Diabetic, Low-fat/cal
       Yield: 12 servings
  
    2.00 c  Wholewheat flour
    2.00 ts Baking powder
    0.25 ts Salt
    0.33 c  Low-fat margarine
    1.00 c  Mixed dark and light raisins
    0.50 c  Almonds, chopped
    0.50 c  Hazelnuts, chopped
            Rind of 1 orange fine grated
    1.75 c  Grated carrots
    0.50 ts Mixed baking spices (allsp?)
    0.25 ts Ground cinnamon
    0.50 c  Granulated sweetener
    2.00    Eggs, beaten
    3.00 tb Orange juice
    2.00 tb Brandy or rum (optional)
  
   Heat oven to 350F.  Mix flour, baking powder and salt
   together and rub in the margarine until mixture
   resembles fine breadcrumbs.
   
   Add fruit, nuts, orange rind, carrots and spices and
   mix well.
   
   Mix the sweetener into the eggs and beat into the dry
   ingredients. Add enough orange juice to make a soft
   dough.
   
   Put the mixture into 8″ round or 7x7″ nonstick cakepan
   and bake for 45-60 min.  (or use larger pan and reduce
   cooking time) When ready, the cake should be firm to
   the touch and a toothpick should come out clean. Cool
   in the cake pan.
   
   Turn out upside down, make a few toothpick holes in
   the bottom and spoon in any leftover orange juice and
   alcohol if using. Store in an airtight container.
   
   Suggested icing is made with apples and cottage cheese.
   
   12 slices each 180 cal 20 grams (2 units) carbohydrate
   (2 bread/starch exchanges), 4 grams fiber, 5 grams
   protein, 9 grams fat
   
   Source:  The Diabetics' Cookbook by Roberta Longstaff
   & Jim Mann 1984 Shared but not tested by Elizabeth
   Rodier Oct 93.
  
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