1 c Raisins

1 c Dried fruit

-diced 2 c Water

2 c Flour

1 ts Baking soda

1/2 ts Salt

1/2 ts Nutmeg

1 1/2 ts Cinnamon

2 Egg

-beaten, or equilavent -egg substitute 1 c Unsweetened applesauce

2 tb Liquid sweetener

3/4 c Vegetable oil

1 ts Vanilla extract

1/2 c Chopped nuts

Combine raisins, fruit and water in a saucepan; cook, uncovered, until water is evaporated and fruit is soft. Set aside to cool. Meanwhile, in a large mixing bowl, combine flour, baking soda, salt, nutmeg and cinnamon. In another bowl, combine eggs, applesauce, sweetener, oil and vanilla. Add nuts and reserved fruit mixture. Stir into dry ingredients and blend thoroughly. Pour into a greased 10" fluted tube pan (Bundt). Bake at 350 degrees F for 35 - 40 minutes or until the cake tests done. Makes 32 servings. Nutritional information per serving (prepared with egg substitutes): calories - 125, protein - 2 gm., fat ~ 7 gm. carbohydrates - 15 gm., cholesterol - 0 mg., sodium - 60 mg. Diabetic Exchanges: 1 Fat, 1/2 Starch, 1/2 Fruit

FROM: A Taste of Home magazine - submitted by Kay Hale of Doniphan, Missouri premiere issue 1993 -----