Diabetes Aware - Recipes

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Diabetes Aware
9 Love Lane
Romsey . Hampshire
SO51 8DE

Diabetic recipes - Cakes
See the diet pages for portions and food labelling
N. B. One cup = 8oz.

CELEBRATION CAKE

Ingredients	Method
450g currants 300g sultanas 1 ½ cups grated carrot (135g) 1/3 cup whisky 1 1/3 cup unsweetened apple juice 100g chopped dried apricots 100g butter 2 teaspoons bicarbonate of soda 2 ½ cups wholemeal flour 2 teaspoons baking powder 1 ½ teaspoon cinnamon 2 eggs	Place currants, sultanas, grated carrot & whisky in large mixing bowl. Heat apple juice, chopped apricots & butter together in a large saucepan until butter is melted. Dissolve bicarbonate of soda in heated mixture then pour over fruit in mixing bowl. Add dry ingredients and eggs and mix well. Pour into 23cm x 23cm tin. Bake at 160°C, 350°F for 55 minutes. (Has been found to take more like 1hr 30mins to cook)

Ingredients

Method

450g currants
300g sultanas
1 ½ cups grated carrot (135g)
1/3 cup whisky
1 1/3 cup unsweetened apple juice
100g chopped dried apricots
100g butter
2 teaspoons bicarbonate of soda
2 ½ cups wholemeal flour
2 teaspoons baking powder
1 ½ teaspoon cinnamon
2 eggs

Place currants, sultanas, grated carrot & whisky in large mixing bowl.
Heat apple juice, chopped apricots & butter together in a large saucepan until butter is melted.
Dissolve bicarbonate of soda in heated mixture then pour over fruit in mixing bowl. Add dry ingredients and eggs and mix well. Pour into 23cm x 23cm tin.
Bake at 160°C, 350°F for 55 minutes.
(Has been found to take more like 1hr 30mins to cook)

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QUICKMIX CHRISTMAS CAKE

Ingredients	Method
300g sultanas 250g currants 20g raisins 1 granny smith apple, grated ¼ cup dry sherry or brandy Grated rind of 1 orange Juice of 1 orange made up to ¼ cup with water 2/3 cup water 75g butter 1 cup flour 1 cup wholemeal flour 2 eggs 1 teaspoon mixed spice 2 teaspoons baking powder	Place sultanas, currants, raisins and grated apple in a mixing bowl then add brandy (or sherry). In a small saucepan, heat together the orange rind & juice, water & butter, until butter is melted. Pour heated liquid over fruit in mixing bowl and mix well, then add dry ingredients and eggs and mix again. Pour into 20cm x 20cm 8” x 8” tin Bake at 160°C. 325° F. for 1hr 30mins.

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PINEAPPLE FRUIT CAKE

Ingredients	Method
230g tin crashed pineapple (unsweetened & undrained) 1 cup raisins 1 cup sultanas 1 cup currants 75g butter 1 tsp mixed spice 1 cup water 1 ½ teaspoons bicarbonate soda 2 cups wholemeal flour 1 ½ teaspoons baking powder 2 eggs	Place undrained pineapple, dried fruit butter, butter, mixed spice & water in a saucepan & heat gently until butter melts. Bring to the boil then simmer for 3mins. Remove from heat & add bicarbonate of soda. Cool until tepid then add remaining ingredients & mix well Pour into 20cm x 20cm tin. Bake at 160°C, 325°F for 1hr. Keep for 1-2 days to mature for best flavour

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SUGARLESS FRUIT CAKE

Ingredients		Method
½ pint of water ½ lb dried fruit ½ lb apples 8oz flora or similar 2-3 eggs depending on size ½ lb wholemeal self-raising flour 2 tsps baking powder 2 tsps mixed spice 3oz chopped walnuts (optional)		Cook together the apples, dried fruit and water the night before for about 20 minutes until the water is absorbed. Leave to stand overnight Beat the Flora and eggs together Fold in all the dry ingredients and the fruit mixture Put into a lined cake tin Bake at 160°C, 325°F for about 1hr. Eat within a week

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