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1.
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Heat oven to 350F. Mix flour, baking powder and salt together and rub in the margarine until mixture resembles fine breadcrumbs.
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2.
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Add fruit, nuts, orange rind, carrots and spices and mix well.
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3.
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Mix the sweetener into the eggs and beat into the dry ingredients. Add enough orange juice to make a soft dough.
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4.
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Put the mixture into 8" round or 7x7" nonstick cakepan and bake for 45-60 min. (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.
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5.
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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.
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Suggested icing is made with apples and cottage cheese.
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12 slices each 180 cal 20 grams (2 units) carbohydrate (2 bread/starch exchanges), 4 grams fiber, 5 grams protein, 9 grams fat
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Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier Oct 93.
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