Snacking cake

20 servings

Ingredients

Quantity Ingredient
¾ cup All purpose flour
1 teaspoon Baking powder
½ teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Ground nutmeg
¼ cup Melted butter
⅓ cup Granulated sugar
2 Eggs
¼ cup Skim milk
1 teaspoon Grated lemon rind
½ cup Chopped walnuts
SYRUP
1 cup Water
⅔ cup Artificial sweetener (SugarTwin)
2 tablespoons Lemon juice
1 Stick 92 inch) cinnamon
4 Whole cloves

Directions

Prep time: 10 minutes Cook time: 30 minutes When the cake comes out of the oven, it seems dry and firm; however, it acts as a sponge when the syrup is poured over it. It soaks up the liquid. You can see it swell as it becomes moist and fluffy.

In a small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In a second larger bowl, beat togetherbutter, sugar, eggs, skim milk and lemon rind. Stir in dry ingredients and fold in walnuts. Pour into a light greased 8 inch square baking pan. Bake in a 350 F oven for 25-30 minutes or until a tester inserted in the center comes out clean. Cool in pan. SYRUP: In a saucepan, combine water, sweetener, lemon juice, cinnamon stick and cloves. Bring to a boil. Prick cake in many places with a fork and pour syrup over cake.

Allow to sit 5-10 minutes for cake to absorb syrup. Cut into pieces and serve. Store cake, covered, in the refrigerator. Makes 20 snack size pieces. 9 dessert size pieces.

Each snack size = 8 g carb, 2 g protein, 5 g fat, 360 kilojoules (85 calories) Each dessert size = 17 g carbo, 4 g protein, 10 g fat, 730 kilojoules (174 calories)

Origin: Light & Easy Choices, Kay Spicer. (Canadian Diabetes Foundation) Shared by: Sharon Stevens.

Posted from the Echo's Library 03/12/95 by Frank Skelly Submitted By FRANK SKELLY On 03-12-95

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