1/2 cup Snipped dried figs
1/2 cup Chopped dates
1/2 cup Chopped prunes
1 cup Crushed pineapple
1 cup Dark raisins
2 cup Chopped apple (1 med. size)
1/2 cup Chopped walnuts
1/2 cup Orange juice
2 cup Whole wheat flour
1/2 cup Wheat germ, toasted
1 tbsp Baking powder
1 tsp Baking soda
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
2 Eggs
Directions
Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts,
and orange juice in a bowl. Add the remaining ingredients and mix
well.
Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for
40 to 50 minutes.
1/15 cake - 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37
grams carbohydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349
mg potassium, 37 mg cholesterol
Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 15 servings
Fruitcake Recipe brought to you by Recipe Ideas
Categories: Cakes; Diabetic
The History of Recipes
Transcribed cooking instructions as an idea can be found back into history, in truth as far into history as pharonic Egypt, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into starters, main course and dessert, a style of dining still practiced today. He also tells us how the Roman chefs made use of a wide range of herbs, including a few that are still present in modern kitchens like bay, rue and parsley. Continuing our culinary historical journey, there are two interesting recipe books which were published in the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the curry that is popular today, but rather accounts of the types of meals prepared for the upper classes of that time. Later on, in the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, including spices such as basil and coriander. The introduction of these new culinary ideas led to a torrent in publications on food, many of which are now in private libraries. Over the succeeding few hundred years, the wealthy families of the West tried to serve up the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. However, it was during the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes to help cooks of their time. When we get to the twentieth century, cooking books were increasing in popularity as a result of higher levels of literacy, leisure time and having more money to spend. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Fruitcake recipe.
