Ingredients
- 2 eggs
- 2 cinamon
- 1 from diabetic dessert cook book
- 3/8 margerine
- 250 gr flour
- 240 ml sour cream
- 120 ml water
- 85 gr raisins
- 40 gr granulated brown sugar replacement
- 30 gr walnuts (chopped)
- 6 gr baking soda
- 5 gr baking powder
- 2 gr nutmeg
- 1 gr salt
Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool. Recipe yields 18 servings @ 124 per serving Exchanges: 1.5 bread -20ºC at
