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Reviews Date product posted
Wed April 30, 2008
Recommended By Average Price Average Rating
No recommendations None indicated None indicated












Description: Yield: Makes 12 servings
Source: Kansas Wheat Commission
Notes: A carb-controlled dessert the whole family can enjoy.
Ingredients: DIABETIC SUNSHINE ORANGE CAKE



INGREDIENTS


- 1/3 cup margarine
- 1/4 cup brown sugar replacement (Sugar Twin Brown)
- 1 teaspoon sugar replacement (Splenda or Sugar Twin)
- 1 large egg
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/3 cup raisins, or finely chopped fresh apple
- 1 teaspoon grated orange zest (peel)
- 2/3 cup unsweetened orange juice
How To Prepare: DIRECTIONS


Preheat oven to 350F. Lightly coat an 8x8x2-inch
baking pan with cooking spray.


In a mixing bowl, combine margarine, sweeteners
and egg. Beat on medium speed 2-3 minutes;
scraping sides of bowl as necessary.


In medium bowl, sift together flour, baking powder,
baking soda and cinnamon. Stir in raisins or apples and
orange zest. Add to first mixture, alternating with the
orange juice, beginning and ending with the flour mixture.


Pour the batter into the prepared pan. Bake 18-20 minutes,
or until a wooden pick inserted in center comes out clean.
Cool cake in pan on wire rack.


Nutrition Information Per Serving:
120 calories, 6 g total fat, 25 mg cholesterol, 150 mg sodium,
15 g total carbohydrate, .5 g dietary fiber, 2 g protein
Diabetic Exchanges: 1 Bread/Starch, 1 Fat
Number of Servings: 12
Effort (Easy, Average, Difficult): Average
Junior LCF Member
 
Posts: 16
Registered: February 2008



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