2 c. raisins 2 c. water
3/4 c. oil
4 tbsp. artificial sweetener (remember,one packet of Splenda or Equal = 1 teaspoon of sugar)
2 eggs
2 c. flour
1 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. nuts (if desired)(walnuts or pecans)
1 c. unsweetened applesauce
DIRECTIONS:
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients. Mix wet and dry ingredients together and mix well, then fold in applesauce, nuts and raisins. Pour in a greased and floured cake pan unless using a non-stick pan. Bake at 350 degrees for 25 –30 minutes or until cake springs back when lightly touched in the middle.
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients. Mix wet and dry ingredients together and mix well, then fold in applesauce, nuts and raisins. Pour in a greased and floured cake pan unless using a non-stick pan. Bake at 350 degrees for 25 –30 minutes or until cake springs back when lightly touched in the middle.
Diabetic Frosting
INGREDIENTS
1 pint Whipping Cream
1 box Sugar Free Pudding
16 ounces Cream Cheese
3TBSP Splenda
INGREDIENTS
1 pint Whipping Cream
1 box Sugar Free Pudding
16 ounces Cream Cheese
3TBSP Splenda
DIRECTIONS
Whip Whipping Cream in cold bowl until stiff (chill paddle too).
Add softened cream cheese, pudding mix
and Splenda.
Mix on medium speed until well blended.
Can be colored and piped
This icing will cover and decorate an 8-inch 2-layer round cake. Enjoy
