Raisin cake

24 sweet ones

Ingredients

Quantity Ingredient
2 cups Water
1 cup Reduced-cal margarine;
15 ounces (1)pkg raisins;
Sugar sub to equal 3 cups sugar
2 teaspoons Baking soda;
¼ cup Water;
2 Eggs; beaten
4½ cup All-purpose flour;
1 teaspoon Ground cloves;
1 teaspoon Allspice;
1 teaspoon Ground cinnamon;
Vegetable cooking spray;

Directions

Bring 2 cups of water to a boil n a large saucepan; stir in margarine and raisins, and boil uncovered 5 minutes. Remove from heat, and cool raisin mixture to lukewarm. Stir in sugar substitute. Dissolve soda in ¼ cup of warm water; add to raisins mixture, stirring well. Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking powder; gradually add to raisins mixture, stirring after each addition. Stir in eggs. Spoon batter into 10" Bundt pan coated with vegetable cooking spray. Bake at 350 degrees for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in bundt pan 10 minutes. Remove from pan; let cook on wire rack. Food Exchange per serving: 1½ STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg; Source: All New Cookbook for Diabetics and Their Families. Brought to you and Yours via Nancy O'Brion and her Meal-Master.

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