DIABETIC CRANBERRY NUT TEA CAKE

[Guest guest]

>

>

> DIABETIC CRANBERRY NUT TEA CAKE Yield: 1 Cake (9 Servings)

>

> - 1-3/4 cups all-purpose flour

> - 1/2 cup sugar ~ use splenda

> - 2 teaspoon baking powder

> - 1/2 teaspoon salt

> - 1/2 teaspoon ground cinnamon

> - 3/4 cup orange juice

> - 1/3 cup plus 2 tablespoons canola or corn oil

> - 1 large egg

> - 1/2 cup fresh or thawed frozen cranberries, chopped

> - 1/2 cup chopped walnuts

> - 1 teaspoon grated orange zest

> - 1 tablespoons powdered sugar

>

> Preheat the oven to 375 degrees F. Prepare an 8-inch square

> baking pan with non-stick pan spray.

>

> Combine the flour, sugar, baking powder, salt, and cinnamon

> in a medium bowl; mix to blend. Stir in the orange juice, oil,

> and egg. Fold in the cranberries, walnuts, and orange zest.

>

> our the batter into the prepared pan. bake for 25 to 30

> minutes, until the top is firm and an inserted toothpick

> or knife comes out clean. Cool on a wire rack.

>

> Before serving, sift powdered sugar on top of the cake and cut

> it into nine 2-1/2 inch squares.

>

> Nutritional Information Per Serving (1 piece-2-1/2 inch squares):

> Calories: 299, Fat: 16 g, Cholesterol: 24 mg, Sodium: 218 mg,

> Carbohydrate: 35 g, Dietary Fiber: 1 g, Sugars: 15 g, Protein: 4 g

> Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat

>

>

>

>