recipe provided by Ken and Rosemarie Dailey 2012
1 1/4 c water
1 c choppd dates
3/4 c chopped pitted prunes
1/2 c dark raisins
4 Tbsp margarine, cut into pieces
1 Tbsp vanilla
1 c all purpose flour (can substitue spelt)
1/4 c artifician sweetener (Splenda, Truvia, etc.)
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c chopped walnuts or pecans.
- Combine water, dates, prunes and raisins in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, till fruit is absorbed (water?), about 10 minutes.
- Remove from heat and add marjarine, stirring until melted; cool to room temperature. (You can put in freezer for 15 minutes to cool).
- Mix eggs and vanilla into fruit mixture. In a separate bowl, combine flour, sugar or sweetener, baking soda, cinnamon, nutmeg and salt, then add into fruit mixture.
- Spread batter evenly in greased 11x7x2 inch baking dish, sprinkle with nuts.
- Bake in preheated 350F oven for 30-35 minutes. To test if done, cake should spring back when touched lightly. Cool on wire rack. Cut into squares.
- (Optional) Add a dollop of Sugar Free/Fat free Kool Whip or whipped heavy cream when serving. Makes about 2 dozen squares.
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