Thyme-fig fruitcake

 
                            Thyme-Fig Fruitcake
 
 Recipe By     :  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Chris's Diabetic Cookbook
                 American Diabetes Association
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           unsweetened apple juice
      1/2  teaspoon      dried thyme
    1      cup           finely chopped dried figs
    1 1/4  cups          flour
      1/4  cup           cornmeal
    2      teaspoons     baking powder
      1/4  teaspoon      baking soda
    6      tablespoons   vegetable oil
    2      tablespoons   sugar
    1                    egg
      1/4  cup           pine nuts -- toasted
 
 Combine the apple juice, thyme, and figs in a bowl. Set aside for 10 minutes. S
 tir together the flour, cornmeal, baking powder, and baking soda in a bowl.
 
 Beat the oil, sugar and egg until well blended. Pour the egg mixture into the f
 lour. Add the pine nuts and fig mixture. Beat well.
 
 Pour the batter into an oiled and floured 9-inch round (or 8 inch square) bakin
 g pan. Bake in 350 F oven for 40 to 50 minutes. Cool for 5 minutes in the pan. 
 Remove from pan and cool thoroughly.
 
 1/12 recipe - 190 calories, 1 bread, 1 fruit, 1 1/2 fat exchange 
 
 27 grams carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg potass
 ium, 23 mg cholesterol
 
 Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but n
 ot tested by Elizabeth Rodier, Nov 93
 
 
 
 
 
 
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