Ingredients

2 C. whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/3 C. low fat margarine
1 C. mixed dark and light raisins
1/2 C. almonds, chopped
1/2 C. hazelnuts, chopped
1 orange rind, finely grated
1-3/4 C. grated carrots
1/2 tsp. mixed baking spices, or allspice
1/4 tsp. ground cinnamon
1/2 C. granulated sweetener
2 eggs, beaten
3 Tbsp. orange juice
2 Tbsp. brandy, or rum (optional)

Cooking Instructions

Heat oven to 350 degrees F. Mix flour, baking powder and salt together. 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 mixture into an 8-inch round, or 7 by 7 inch, nonstick cake pan. Bake for 45 to 60 minutes, or use a larger pan and reduce cooking time. When ready, the cake should be firm to touch, and a toothpick should come out clean. Cool in 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. If desired, top with favorite topping or iced topping.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)