Snacking Cake Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: All purpose flour,
1 tsp: Grated lemon rind,
1 tsp: Baking powder,
1/2 cup: Chopped walnuts,
1/2 tsp: Cinnamon,
SYRUP,
1/2 tsp: Salt,
1 cup: Water,
1/4 tsp: Ground nutmeg,
2/3 cup: Artificial sweetener,
1/4 cup: Melted butter,
-, SugarTwin
1/3 cup: Granulated sugar,
2 tbsp: Lemon juice,
2: Eggs,
1 Stick: 92 inch) cinnamon,
1/4 cup: Skim milk,
4: Whole cloves,
Directions:
Prep time: 10 minutes Cook time: 30 minutes
When the cake comes out of the oven, it seems dry and firm; however,
it acts as a sponge when the syrup is poured over it. It soaks up the
liquid. You can see it swell as it becomes moist and fluffy.
In a small bowl, combine flour, baking powder, cinnamon, salt and
nutmeg. In a second larger bowl, beat togetherbutter, sugar, eggs,
skim milk and lemon rind. Stir in dry ingredients and fold in
walnuts. Pour into a light greased 8 inch square baking pan. Bake in
a 350 F oven for 25-30 minutes or until a tester inserted in the
center comes out clean. Cool in pan. SYRUP: In a saucepan, combine
water, sweetener, lemon juice, cinnamon stick and cloves. Bring to a
boil. Prick cake in many places with a fork and pour syrup over cake.
Allow to sit 5-10 minutes for cake to absorb syrup. Cut into pieces
and serve. Store cake, covered, in the refrigerator. Makes 20 snack
size pieces. 9 dessert size pieces.
Each snack size = 8 g carb, 2 g protein, 5 g fat, 360 kilojoules (85
calories) Each dessert size = 17 g carbo, 4 g protein, 10 g fat, 730
kilojoules (174 calories)
Origin: Light & Easy Choices, Kay Spicer. (Canadian Diabetes
Foundation) Shared by: Sharon Stevens.
Posted from the Echos Library 03/12/95 by Frank Skelly
Submitted By FRANK SKELLY On 03-12-95
Source from luhu.jp
When the cake comes out of the oven, it seems dry and firm; however,
it acts as a sponge when the syrup is poured over it. It soaks up the
liquid. You can see it swell as it becomes moist and fluffy.
In a small bowl, combine flour, baking powder, cinnamon, salt and
nutmeg. In a second larger bowl, beat togetherbutter, sugar, eggs,
skim milk and lemon rind. Stir in dry ingredients and fold in
walnuts. Pour into a light greased 8 inch square baking pan. Bake in
a 350 F oven for 25-30 minutes or until a tester inserted in the
center comes out clean. Cool in pan. SYRUP: In a saucepan, combine
water, sweetener, lemon juice, cinnamon stick and cloves. Bring to a
boil. Prick cake in many places with a fork and pour syrup over cake.
Allow to sit 5-10 minutes for cake to absorb syrup. Cut into pieces
and serve. Store cake, covered, in the refrigerator. Makes 20 snack
size pieces. 9 dessert size pieces.
Each snack size = 8 g carb, 2 g protein, 5 g fat, 360 kilojoules (85
calories) Each dessert size = 17 g carbo, 4 g protein, 10 g fat, 730
kilojoules (174 calories)
Origin: Light & Easy Choices, Kay Spicer. (Canadian Diabetes
Foundation) Shared by: Sharon Stevens.
Posted from the Echos Library 03/12/95 by Frank Skelly
Submitted By FRANK SKELLY On 03-12-95
Source from luhu.jp