---------- 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
  cholesterol
  
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty
  Wedman, 1986 Shared but not tested by Elizabeth
  Rodier, Nov 93
 
-----