Ingredients
- 2 eggs
- 600 gr sugar
- 575 gr all purpose flour
- 525 ml water
- 475 ml water to a n a saucepan (boil)
- 230 gr cal margarine (reduced)
- 60 ml warm water
- 9 gr baking soda
- 3 gr cinnamon (ground)
- 2 gr allspice
stirring well. Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking powder; gradually add to raisins mixture, stirring after each addition. Stir in eggs. Spoon batter into 25 cm Bundt pan coated with vegetable cooking spray. Bake at 180ºC or 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in bundt pan 10 minutes. Remove from pan; let cook on wire rack. Food Exchange per serving: 1.5 STARCH EXCHANGE + -20ºC AT EXCHANGE; CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg;
