On Line Cookbook
Orange-Poppy Seed Cake (for Diabetics)
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
This is a very flavorful recipe.

Source:
The "I Can't Believe This Has No Sugar" Cookbook

Serves/Makes:17 servings

Ingredients
  • 8 egg whites or 4 extra large eggs
  • 1/2 cup (125 ml) vegetable oil
  • 1-1/4 cups (300 ml) unsweetened pineapple juice CONCENTRATE(Minute Maid)
  • 3/4 cup (175 ml) plus 1 tbsp (15 ml) unsweetened orange juice CONCENTRATE(Minute Maid reduced acid)
  • 1 tbsp (15 ml) plus 2 tsp (10 ml) poppy seeds(optional)
  • 1-1/2 tsp (7 ml) cinnamon
  • 2-3/4 cups (650 ml) all-purpose flour
  • 2-1/2 teaspooons baking soda
Preparation
  • Preheat oven to 325 degrees (175 C.).
  • Oil and flour a 13 by 9 by 2 inch baking pan.
  • Fill two cups of a muffin tin with paper liners because this recipe makes just a little too much batter for this size pan.
  • In a large bowl, combine eggs, oil, pineapple and orange CONCENTRATES, 1 tbsp (15 ml) poppy seeds, and cinnamon.
  • Beat for 1 minute with a hand-operated mechanical beater.
  • Add flour and beat well by hand for 2 minutes.
  • Stir in baking soda QUICKLY FOR ONLY 28 to 30 beats.
  • IMMEDIATELY pour mixture into prepared baking pan and two muffin cups.
  • Sprinkle remaining poppy seeds on top.
  • Place cake and cupcakes in oven at the same time.
  • Bake cupcakes for 20 minutes.
  • Test with cake tester.
  • Remove tin from oven and remove cupcakes to a wire rack.
  • Reset timer and bake cake for an additional 10 minutes longer.
  • Reduce heat to 300 degrees (150 C.) and continue baking for another 10 minutes or until a cake tester comes out clean.
  • Remove pan from oven and place on a wire rack until cake is completely cooled.
  • Place cooled cake in an airtight container and refrigerate or freeze.
Comments
This recipe comes from a wonderful book with complete diabetic exchanges. Be sure and use concentrates and not premixed juice. The concentrates are the "sugar" for the desserts. Also, the baking soda with the acid in the concentrates causes the batter to fizz up, so be prepared for this. Don't overstir the baking soda. I top individual servings with cool whip(not included in diabetic exchange). Diabetic exchanges for this recipe: 1 1/4 bread, 3/4 fat, 1 1/4 fruit

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.