Diabetic Friendly Apple Cider Cake -

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Diabetic Friendly Apple Cider Cake

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	24
Author Notes:	This recipe is from Marilyn Helton who writes our Diabetic Dining on Fabulous Foods column. Marilyn adapted the recipe from one given to her by the American Institute for Cancer Research. This cake keeps well in the freezer and/or at room temperature.
Ingredients:	1 cup soft tub vegetable margarine 1 cup brown sugar, packed 1/4 cup frozen egg substitute, thawed 2 cups all-purpose white flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon cloves 1 cup old apple cider, unsweetened 2 cups unpeeled, diced apples 1/2 cup coarsely chopped walnuts 1 cup raisins confectioner's sugar for topping
Instructions:	Preheat oven to 350Â° F. Coat a 9x13-inch baking pan with vegetable spray and set aside. Combine margarine, brown sugar and egg substitute in large bowl; cream until smooth. Combine flours, soda, baking powder and spices in separate bowl. Add alternately with apple cider to creamed mixture and beat thoroughly. Fold in apples, nuts and raisins; pour into prepared pan. Bake until a cake tester comes out clean. Cool on wire rack. Using a paper doily, sprinkle confectioner's sugar lightly over cake. Lift off doily for a lacy topping. Diabetic Exchanges: 1-1/2 Starch 1/2 Fruit 2 Fats