Raisin Cake

Course : Diabetic
Serves: 24
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2 cups water
1 cup reduced-cal margarine
15 ounces raisins
3 cups sugar
2 teaspoons baking soda
1/4 cup water
2 large eggs -- beaten
4 1/2 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground cinnamon
1 spray vegetable cooking spray

Preparation / Directions:

Bring 2 cups of water to a boil n a large saucepan; stir in margarine and raisins, and boil uncovered 5 minutes. Remove from heat, and cool raisin mixture to lukewarm. Stir in sugar substitute. Dissolve soda in 1/4 cup of warm water; add to raisins mixture, stirring well. Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking powder; gradually add to raisins mixture, stirring after each addition. Stir in eggs. Spoon batter into 10" Bundt pan coated with vegetable cooking spray. Bake at 350 degrees for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in bundt pan 10 minutes. Remove from pan; let cook on wire rack.


Nutritional Information:

110 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 23g Carbohydrate; 16mg Cholesterol; 112mg Sodium

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