Ingredients
2 cup whole wheat flour, self-rising
1/2 cup margarine
1 tsp cinnamon
1 cup walnuts, chopped
2/3 cup raisins
2 cup dessert apples, peeled cored grated
1 cup carrot, grated
1 grated peel of 1 orange
2 large eggs, *
4 tbsp fresh orange juice
Directions
Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
Food Exchanges are not listed with the recipes in this book.
Source: The Diabetic Cookbook by Brigdet Jones.
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 16 slices
Apple & Carrot Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Dessert; Diabetic; Fruit
The History of Recipes
We are able to track the history of written recipes way back into history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move on, there were two interesting cookery books published in the fourteenth century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the spicy food that we all know today, but rather recipes for the types of meals prepared for the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new tastes created an eruption in manuscripts on cookery, the majority of which still exist in private libraries. During the following few hundred years, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording the recipes of their peers. By the advent of the 20th century, cookery publications are increasing in popularity as a result of more people being able to read, people having increased spare time and a general increase in wealth. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apple & Carrot Cake recipe.
