Victorian Orange Cake

Course : Diabetic
Serves: 1
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1/2 cup raisins
1 tablespoon grated orange peel
1/2 cup nonfat dry milk
1/4 cup butter
1 large egg -- beaten
3/4 cup orange juice
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup orange juice
1 1/2 tablespoons dark rum
1 1/2 teaspoons liquid sweetener -- (equal to 1/2 cup sugar)

Preparation / Directions:

Chop raisins finely and add to orange peel. Cream powdered milk with butter. Add the beaten egg and then the orange juice. Mix dry ingredients and combine with the raisin-orange mixture. Combine the dry portion with the liquid and mix well. Stir in nuts and pour batter into an oiled pan. Bake in a preheated oven at 325 degrees for 45 minutes or until it tests done. Simmer the orange juice and rum for 10 minutes. Remove from heat and cool. Add liquid sweetener. When cake is cool, transfer to a serving platter. Drizzle the sauce over the top a bit at a time until it is entirely absorbed. Put in refrigerator and leave for at least a day. It improves with age.


Nutritional Information:

2053 Calories (kcal); 93g Total Fat; (40% calories from fat); 58g Protein; 248g Carbohydrate; 323mg Cholesterol; 2666mg Sodium

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