Carrot Cake

Carrot Cake

Ingredients:

• Margarine and flour for pan
• 1 1/2 c. all-purpose flour
• 1/4 c. whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1/2 c. vegetable oil
• 6 tbsp. sugar
• 2 eggs
• 1/4 c. unsweetened pineapple juice
• concentrate
• 1 tsp. vanilla extract
• 1 c. shredded carrots
• 1/2 c. golden raisins
• 1/2 c. unsweetened, crushed
• pineapple, drained

Method

Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18. Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg per serving.

Butter Poundcake

Butter Poundcake

Ingredients:

• 2 eggs, separated
• 6 tbsp. butter, softened
• 2 tsp. vanilla
• 2 tsp. baking powder
• 4 tbsp. whipping cream
• 3/4 c. Fruit Sweet
• 1 3/4 c. sifted cake flour
• 1 tsp. baking soda

Method:

Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. Sift the flour, baking powder and baking soda together and set aside in a small bowl. In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth. In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder. Spoon into a greased and floured 9" pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.

Birthday Cake for Diabetic

Birthday Cake for Diabetic

Ingredients:

• 2 c. sifted cake flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. softened margarine
• 1 1/4 tsp. vanilla
• 1/4 tsp. almond extract
• 1 c. sugar
• 1 egg
• 3/4 c. milk
• 1/2 c. sugar-free strawberry jam
• 1 c. nondairy whipped topping

Method:

Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth. Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food coloring to the whipped topping before putting it on top of cake.