Poppyseed Cake Recipe
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Poppyseed Cake
2 Eggs
1/2 cup Apple juice concentrate
1/3 cup Butter, melted
1 tbsp Lemon peel, grated
1 tbsp Lemon juice
1 tsp Vanilla
1 cup Flour
1/3 cup Poppy seeds
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/8 tsp Salt
Preheat oven to 350. Beat eggs in large bowl. Blend in juice,
butter, lemon peel, lemon juice, and vanilla. Combine dry
ingredients. Gradually add to egg mixture, beating until well
blended. Pour batter evenly into greased 9" square baking pan. Bake
20 minutes, until wooden pick inserted in center comes out clean and
edges are golden brown.
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per piece: 206 calories, 4 gm protein, 21 gm
carbohydrate, 12 gm fat, 74 mg cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic medium-fat meat
exchange, 2 diabetic fat exchange, 1/2 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 |
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