Christmas Fruitcake - 1

Recipe Ingredients

2 cups	125g / 4.4oz	Whole wheat flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/3 cup	65g / 2.3oz	Low-fat margarine
1 cup	160g / 5.6oz	Mixed dark and light raisins
1/2 cup	46g / 1.6oz	Almonds - chopped
1/2 cup	73g / 2.6oz	Hazelnuts - chopped
1		Orange fine grated - rind of
1 3/4 cups	192g / 6.8oz	Carrots - grated
1/2 teaspoon	2.5ml	Mixed baking spices
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 cup	118ml	Granulated sweetener
2		Eggs - beaten
3 tablespoons	45ml	Orange juice
2 tablespoons	30ml	Brandy or rum - (optional)

Recipe Instructions

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 cake pan and bake for 45-60 minutes (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.

Source:
The Diabetics' Cookbook by Roberta Longstaff and Jim Mann

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