Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c All purpose flour 1 ts Grated lemon rind
1 ts Baking powder 1/2 c Chopped walnuts
1/2 ts Cinnamon SYRUP
1/2 ts Salt 1 c Water
1/4 ts Ground nutmeg 2/3 c Artificial sweetener
1/4 c Melted butter -(SugarTwin)
1/3 c Granulated sugar 2 tb Lemon juice
2 Eggs 1 Stick 92 inch) cinnamon
1/4 c Skim milk 4 Whole cloves

Prep time: 10 minutes Cook time: 30 minutes

When the cake comes out of the oven, it seems dry and firm; however,
it acts as a sponge when the syrup is poured over it. It soaks up the
liquid. You can see it swell as it becomes moist and fluffy.

In a small bowl, combine flour, baking powder, cinnamon, salt and
nutmeg. In a second larger bowl, beat togetherbutter, sugar, eggs,
skim milk and lemon rind. Stir in dry ingredients and fold in
walnuts. Pour into a light greased 8 inch square baking pan. Bake in
a 350 F oven for 25-30 minutes or until a tester inserted in the
center comes out clean. Cool in pan. SYRUP: In a saucepan, combine
water, sweetener, lemon juice, cinnamon stick and cloves. Bring to a
boil. Prick cake in many places with a fork and pour syrup over cake.
Allow to sit 5-10 minutes for cake to absorb syrup. Cut into pieces
and serve. Store cake, covered, in the refrigerator. Makes 20 snack
size pieces. 9 dessert size pieces.

Each snack size = 8 g carb, 2 g protein, 5 g fat, 360 kilojoules (85
calories) Each dessert size = 17 g carbo, 4 g protein, 10 g fat, 730
kilojoules (174 calories)

Origin: Light Easy Choices, Kay Spicer. (Canadian Diabetes
Foundation) Shared by: Sharon Stevens.

Posted from the Echo's Library 03/12/95 by Frank Skelly
Submitted By FRANK SKELLY On 03-12-95

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