Apple Cider Cake

Note from Cheri: 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.

1 cup soft tub vegetable margarine 1 C brown sugar, packed 1/4 C frozen egg substitute, thawed 2 C all-purpose white flour 1 C whole wheat flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. cloves 1 C cold apple cider, unsweetened 2 C unpeeled, diced apples 1/2 C coarsely chopped walnuts 1 C raisins confectioner's sugar for topping

Makes 24 Servings Preheat oven to 350° 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. Per Square: 212 Cal 9g Fat 30g Carb Trace Cholesterol 2g Fiber 233mg Sodium Dietary Exchanges: 1-1/2 Starch 1/2 Fruit 2 Fats