Ingredients
2 cup wholewheat flour
2 tsp baking powder
1/4 tsp salt
1/3 cup low-fat margarine
1 cup mixed dark and light raisins
1/2 cup almonds, chopped
1/2 cup hazelnuts, chopped
1 rind of 1 orange fine grated
1 3/4 cup grated carrots
1/2 tsp mixed baking spices (allsp?)
1/4 tsp ground cinnamon
1/2 cup granulated sweetener
2 eggs, beaten
3 tbsp orange juice
2 tbsp brandy or rum (optional)
Directions
Heat oven to 350F. Mix flour, baking powder and salt together and
rub in the margarine until mixture resembles fine breadcrumbs.
Add fruit, nuts, orange rind, carrots and spices and mix well.
Mix the sweetener into the eggs and beat into the dry ingredients. Add
enough orange juice to make a soft dough.
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.
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.
Suggested icing is made with apples and cottage cheese.
12 slices each 180 cal 20 grams (2 units) carbohydrate (2 bread/starch
exchanges), 4 grams fiber, 5 grams protein, 9 grams fat
Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.
Servings: 12 servings
Christmas Fruit Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Christmas; Dessert; Diabetic; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into distant history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a series of clay tablets in Sumerian 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the ancient cooks used a wide range of herbs and spices, including many that are still in use today like bay, rue and parsley. Continuing our culinary historical journey, there were a couple of interesting books which were published in the fourteenth century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that is popular today, but instead descriptions of the types of meals on the menues of the rich and powerful of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in manuscripts on cookery, many of which are kept safe in academic collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications were in high demand, mostly as a result of increased literacy, more leisure time and a general increase in wealth. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Christmas Fruit Cake recipe.
