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Diabetic recipes - Cakes
See the diet pages for portions and food labelling
N. B. One cup = 8oz.

CELEBRATION CAKE

Ingredients Method
450g currants
300g sultanas
1 cups grated carrot (135g)
1/3 cup whisky
1 1/3 cup unsweetened apple juice
100g chopped dried apricots
100g butter
2 teaspoons bicarbonate of soda
2 cups wholemeal flour
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
Place currants, sultanas, grated carrot & whisky in large mixing bowl.
Heat apple juice, chopped apricots & butter together in a large saucepan until butter is melted.
Dissolve bicarbonate of soda in heated mixture then pour over fruit in mixing bowl. Add dry ingredients and eggs and mix well. Pour into 23cm x 23cm tin.
Bake at 160C, 350F for 55 minutes.
(Has been found to take more like 1hr 30mins to cook)

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QUICKMIX CHRISTMAS CAKE

Ingredients Method
300g sultanas
250g currants
20g raisins
1 granny smith apple, grated
cup dry sherry or brandy
Grated rind of 1 orange
Juice of 1 orange made up to cup with water
2/3 cup water
75g butter
1 cup flour
1 cup wholemeal flour
2 eggs
1 teaspoon mixed spice
2 teaspoons baking powder
Place sultanas, currants, raisins and grated apple in a mixing bowl then add brandy (or sherry).

In a small saucepan, heat together the orange rind & juice, water & butter, until butter is melted.

Pour heated liquid over fruit in mixing bowl and mix well, then add dry ingredients and eggs and mix again. Pour into 20cm x 20cm 8 x 8 tin

Bake at 160C. 325 F. for 1hr 30mins.

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PINEAPPLE FRUIT CAKE

Ingredients Method
230g tin crashed pineapple (unsweetened & undrained)
1 cup raisins
1 cup sultanas
1 cup currants
75g butter
1 tsp mixed spice
1 cup water
1 teaspoons bicarbonate soda
2 cups wholemeal flour
1 teaspoons baking powder
2 eggs
Place undrained pineapple, dried fruit butter, butter, mixed spice & water in a saucepan & heat gently until butter melts.

Bring to the boil then simmer for 3mins.
Remove from heat & add bicarbonate of soda.
Cool until tepid then add remaining ingredients & mix well
Pour into 20cm x 20cm tin.
Bake at 160C, 325F for 1hr.

Keep for 1-2 days to mature for best flavour

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SUGARLESS FRUIT CAKE

Ingredients   Method
pint of water
lb dried fruit
lb apples
8oz flora or similar
2-3 eggs depending on size
lb wholemeal self-raising flour
2 tsps baking powder
2 tsps mixed spice
3oz chopped walnuts (optional)
Cook together the apples, dried fruit and water the night before for about 20 minutes until the water is absorbed. Leave to stand overnight

Beat the Flora and eggs together
Fold in all the dry ingredients and the fruit mixture
Put into a lined cake tin
Bake at 160C, 325F for about 1hr.

Eat within a week


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