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
It is possible to trace the history of meal recipes back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which show 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 anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans made use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, rue and dill. During the following few hundred years, the wealthy families of Wesstern Europe tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe publications are increasing in popularity as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Apple & Carrot Cake recipe.
