---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RAISIN CAKE
  Categories: Diabetic, Cakes, Fruits, Desserts
       Yield: 24 sweet ones
  
       2 c  Water
       1 c  Reduced-cal margarine;
      15 oz (1)pkg raisins;
            Sugar sub to equal 3 cups
            -sugar
       2 ts Baking soda;
     1/4 c  Water;
       2    Eggs; beaten
   4 1/2 c  All-purpose flour;
       1 ts Ground cloves;
       1 ts Allspice;
       1 ts Ground cinnamon;
            Vegetable cooking spray;
  
   Bring 2 cups of water to a boil n a large saucepan;
   stir in margarine and raisins, and boil uncovered 5
   minutes. Remove from heat, and cool raisin mixture to
   lukewarm. Stir in sugar substitute.  Dissolve soda in
   1/4 cup of warm water; add to raisins mixture,
   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 10 Bundt pan coated with
   vegetable cooking spray. Bake at 350 degrees for 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 1/2 STARCH EXCHANGE + 1 FAT
   EXCHANGE; CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm;
   4gm; SOD: 222mg;
   
   Source: All New Cookbook for Diabetics and Their
   Families. Brought to you and Yours via Nancy O'Brion
   and her Meal-Master.
  
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