2 c  Wholewheat flour

      2 ts Baking powder

    1/4 ts Salt

    1/3 c  Low-fat margarine

      1 c  Mixed dark and light raisins

    1/2 c  Almonds, chopped

    1/2 c  Hazelnuts, chopped

           Rind of 1 orange fine grated
  1 3/4 c  Grated carrots

    1/2 ts Mixed baking spices (allsp?)

    1/4 ts Ground cinnamon

    1/2 c  Granulated sweetener

      2    Eggs, beaten

      3 tb Orange juice

      2 tb Brandy or rum (optional)

  Heat oven to 350F.  Mix flour, baking powder and salt together and rub in
  the margarine until mixture resembles fine breadcrumbs.
  Add fruit, nuts, orange rind, carrots and spices and mix well.
  Mix the sweetener into the eggs and beat into the dry ingredients.  Add
  enough orange juice to make a soft dough.
  Put the mixture into 8" round or 7x7" nonstick cakepan and bake for 45-60
  min.  (or use larger pan and reduce cooking time)  When ready, the cake
  should be firm to the touch and a toothpick should come out clean.  Cool in
  the cake pan.
  Turn out upside down, make a few toothpick holes in the bottom and spoon in
  any leftover orange juice and alcohol if using.  Store in an airtight
  container.
  Suggested icing is made with apples and cottage cheese.
  12 slices each 180 cal 20 grams (2 units) carbohydrate (2 bread/starch

  exchanges), 4 grams fiber, 5 grams protein, 9 grams fat
  Source:  The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
  Shared but not tested by Elizabeth Rodier Oct 93.