Food & Drink2 mins ago
Diabetic Christmas Cake
6 Answers
Does anyone have a recipe? Have only found one on a messageboard on the Daily Mail website, and apart from that can only find ones with American measurements. Thanks.
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http://www.sugarfreesuperstore.co.uk/
http://www.sugarcontrol.com/productCat0.ivnu
Also, can you just use your usual recipe and substitute what the equivalent is of Splenda (it will tell you on the package)? And maybe substitute some unsweetened applesauce for some of the other stuff?
http://www.sugarcontrol.com/productCat0.ivnu
Also, can you just use your usual recipe and substitute what the equivalent is of Splenda (it will tell you on the package)? And maybe substitute some unsweetened applesauce for some of the other stuff?
CHRISTMAS CAKE FOR DIABETICS
CHO 500g/kalories4360 Makes 36 portions.
Metric/Imperial
175g/6oz sultanas
175g/6oz raisins
100g/4oz currants
50g/2oz glac� cherries chopped
275ml/�pint cold tea
200g/7oz polyunsaturated margarine
50g/2oz ground almonds
275g/10oz wholemeal flour
2x5ml sp/2tsp baking powder
2x5ml sp/2tsp mixed spice
3 size 3 eggs beaten
grated rind of one lemon
50g/2oz blanched almonds chopped
Recipe in next slot:-
Diabeic Christmas Cake Continued:-
1. Put all the dried fruit into a bowl, cover it with the cold tea and leave the fruit to plump up overnight.
2. Cream the margarine and ground almonds until the mixture has lightened in colour. Sieve the flour, baking powder and mixed spice into a bowl and gradually add the eggs and half the flour mixture to the creamed mixture. Fold in the lemon rind and mixed nuts. Carefully fold the remaining flour intothe fruit mixture to make a soft dropping consistency.
Pour the mixture into a greased and lined 20cm/8inch cake tin.
3 Bake the cake at 325�F/170�C/gas mark 4 for one hour.
Then reduce the heat to 275�F/140�C/gas mark1 for a further 1-1�hours. Cover the top of the cake with greaseproof paper if it is browning too quickly.
Test the cake in the usual way to see if it is done. When done leave in the tin to cool before turning out.
To store the cake wrap in foil or leave it one day to mature and then freeze it
1. Put all the dried fruit into a bowl, cover it with the cold tea and leave the fruit to plump up overnight.
2. Cream the margarine and ground almonds until the mixture has lightened in colour. Sieve the flour, baking powder and mixed spice into a bowl and gradually add the eggs and half the flour mixture to the creamed mixture. Fold in the lemon rind and mixed nuts. Carefully fold the remaining flour intothe fruit mixture to make a soft dropping consistency.
Pour the mixture into a greased and lined 20cm/8inch cake tin.
3 Bake the cake at 325�F/170�C/gas mark 4 for one hour.
Then reduce the heat to 275�F/140�C/gas mark1 for a further 1-1�hours. Cover the top of the cake with greaseproof paper if it is browning too quickly.
Test the cake in the usual way to see if it is done. When done leave in the tin to cool before turning out.
To store the cake wrap in foil or leave it one day to mature and then freeze it
Sugar-free cake
2 cup Raisins or 1 cup raisins and 1 cup dried cranberries
3 cup Water
2 Eggs
3 tablespoon Liquid sweetener or Splenda
� cup Vegetable oil
1 teaspoon Vanilla extract
1 teaspoon Baking soda
� teaspoon Salt
1 � teaspoon Ground cinnamon
� teaspoon Ground nutmeg
2 cup All-purpose flour
1 cup Chopped nuts
1 cup Unsweetened applesauce
Really good with the added plus of being sugar free. 1 Preheat oven to 350 degrees F (175 degreesC). Grease and flour one 10 inch bundt or tube pan. 2 In a saucepan combine raisins with water and cook until the water is absorbed, cool. 3 Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan. 4Bake at 350 degrees F (175 degrees C) for one hour.
2 cup Raisins or 1 cup raisins and 1 cup dried cranberries
3 cup Water
2 Eggs
3 tablespoon Liquid sweetener or Splenda
� cup Vegetable oil
1 teaspoon Vanilla extract
1 teaspoon Baking soda
� teaspoon Salt
1 � teaspoon Ground cinnamon
� teaspoon Ground nutmeg
2 cup All-purpose flour
1 cup Chopped nuts
1 cup Unsweetened applesauce
Really good with the added plus of being sugar free. 1 Preheat oven to 350 degrees F (175 degreesC). Grease and flour one 10 inch bundt or tube pan. 2 In a saucepan combine raisins with water and cook until the water is absorbed, cool. 3 Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan. 4Bake at 350 degrees F (175 degrees C) for one hour.
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