Victorian orange cake

1 Servings

Ingredients

Quantity Ingredient
½ cup Raisins
1 tablespoon Grated orange peel
½ cup Nonfat dry milk
½ Stick butter
1 Egg; beaten
¾ cup Orange juice
1 cup Flour
1½ teaspoon Baking powder
½ teaspoon Salt
½ cup Chopped nuts
1 cup Orange juice
1½ tablespoon Dark rum
1½ teaspoon Liquid sweetener; (equal to 1/2 cup sugar)

Directions

SAUCE

Happy holidays to all! This recipe is from The Diabetic Gourmet.

Chop raisins finely and add to orange peel. Cream powdered milk with butter. Add the beaten egg and then the orange juice. Mix dry ingredients and combine with the raisin-orange mixture. Combine the dry portion with the liquid and mix well. Stir in nuts and pour batter into an oiled pan.

Bake in a preheated oven at 325 degrees for 45 minutes or until it tests done.

Simmer the orange juice and rum for 10 minutes. Remove from heat and cool.

Add liquid sweetener.

When cake is cool, transfer to a serving platter. Drizzle the sauce over the top a bit at a time until it is entirely absorbed. Put in refrigerator and leave for at least a day. It improves with age.

Total recipe contains 232 grams carbohydrate, 44 grams protein, 92 grams fat, 10 grams alcohol, and 2080 calories.

One serving (⅛ of total) contains: 29 grams carbohydrate, 5 grams protein, 11 grams fat, 1 gram alcohol, and 260 calories.

Exchange value: 1 serving (⅛ of total) = 1 fruit, 1½ bread, and 2 fat.

Vergie Ewing, Editor, Homemakers Monthly

Posted to recipelu-digest Volume 01 Number 398 by vergie1@... (Vergie A Ewing) on Dec 23, 1997

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