| previous | next |
Title: Golden Spice Cake
Categories: Diabetic
Yield: 12 Servings
| 2 1/4 | c | Sifted cake flour |
| 3 | ts | Baking powder |
| 1 1/2 | ts | Cinnamon |
| 3/4 | ts | Cloves |
| 3/4 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 1/2 | c | Salad oil |
| 7 | Eggs,separated | |
| 1 | c | Cooked or canned pumpkin |
| 6 | tb | Liquid sucaryl |
| 1/2 | ts | Cream of tartar |
Preheat oven to 325 degrees F.Have eggs at room temperature for best volume when beaten.In small mixer bowl,sift together the flour,baking powder,spices,and salt.Make a well in centre: add oil,egg yolks,pumpkin,and sucaryl: beat until smooth.In a large mixer bowl,beat egg whites until foamy: add cream of tartar and beat until very stiff peaks form.Gently fold batter into stiffly beaten egg whites until just blended.(DO NOT STIR.).Turn into a ungreased 9" tube pan.Bake 65 minutes,or until done.Invert cake to cool.
Per serving 200 calories Protein 5g Carbohydrates 16.5g Fat 12.5g
(with sugar 308 calories)
1 serving = 1 bread exchange : = 2 fat exchanges : = 1/2 meat exchanges
typed by g.major 10\02\95
| previous | next |