Diabetic Cake#2
Yield
1 cakePrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 1 ½ | cups |
water
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 1 | cup |
oatmeal
|
|
| 1 | tablespoon |
sugar substitute
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 355 | ml |
water
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
oatmeal
|
|
| 15 | ml |
sugar substitute
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Boil raisins and water.
Add other ingredients.
Bake in a loaf pan at 350℉ (180℃) about 45 minutes or until done.
