Passion
(Diabetic)
1 1/2 cups whole wheat flour
3 eggs beaten
8 Tablespoons low fat spread
2 teaspoon baking powder
1/2 teaspoon salt
1 large pear peeled and cored and pureed
2/3 cup pitted dates soften in boiling water
1 large carrot finely grated
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoon ground cinnamon
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Preheat the oven 375 degrees. Lightly grease and flour 8 inch spring form cake pan. Cream
the low fat spread in a bowl. Gradually beat in the eggs and dates. Mix in the grated
carrots and the pear puree. Alternately use a food processor to mix the ingredients then
transfer to bowl. Stiff the flour with baking powder, spices and salt then fold the dry
ingredients gently but thoroughly into the creamed mixture. Spoon the batter into the
prepared spring form pan.Bake 375 degrees for 25 minutes or
until cake is firm to touch. Remove the sides of the pan and transfer the cake to a wire
rack. Allow it to cool completely before icing with Diabetic Passion frosting.
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