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
Recipes as a concept can be traced far back into the far past, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are a few clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius created some documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. He also tells us how the cooks of Roman times were skilled in the use of many different herbs and spices, including some familiar names like thyme, rue and asafoetida. Continuing our culinary historical journey, we find a couple of recipe books which were published in the fourteenth century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of meals on the menus of the wealthy. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like basil and coriander. These new spices and herbs caused an eruption in manuscripts on cookery, many of which still exist in private libraries. Over the succeeding few hundred years, the powerful and rich competed to serve the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks are highly popular mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Apple & Carrot Cake recipe.
