---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Diabetic
       Yield: 28 slices
       3 c  Water, divided
   1 1/4 c  Raisins
   2 1/2 c  Unsweetened applesauce
       3    Eggs, beaten **
            Sugar substitute to eqaul
            -1 1/2 cups sugar
       1 c  Vegetable oil
       3 c  Self-rising flour
       3 tb Ground cinnamon
     1/4 ts Baking soda
       2 tb Vanilla extract
            Vegetable cooking spray
            **PERSONAL NOTE from Ursula
            -Taylor - to cut back on
            -fat why not use an egg
     SOURCE: All New Cookbook for Diaberics and Their
   Families, University of Alabama at Birmingham,
   copyright 1988, ISBN #0-8487-0750-8. MM format by
   Ursula R. Taylor.
     1.  Combine 2 1/2 cups water and raisins in a small
   Dutch oven; bring to a boil.  Boil until water
   evaporates or is absorbed by raisins. Remove from heat.
     2.  Add applesauce, eggs, sugar substitute, oil, and
   remaining 1/2 cup water.  Stir until well combined.
     3.  Sift together flour, cinnamon, and soda;
   gradually add to applesauce mixture with vanilla,
   stirring after each addition.
     4.  Spoon batter into a 10-inch Bundt pan coated
   with spray. Bake at 350~ for 40 to 45 minutes or until
   a wooden pick inserted in center comes out clean. Cool
   in pan 10 minutes; remove from pan, and cool on a wire
     Yield:  28 slices.
     Exchanges per slice:  2 fat, 1 starch and 1/2 fruit.
     Nutritional information per slice:  165 calories, 20
   gm carbohydrate, 2 gm protein, 29 mg cholesterol,  8
   gm fat, trace of fiber and 26 mg sodium. Submitted By
   LIR119@DELPHI.COM  On   SUN, 21 JAN 1996 083110 -0500