Diabetic Fruit Cake

Ingredients:

2 1/2 cups fruit medley
1 cup orange juice
1/4 cup apple juice
3/4 cup grated raw pumpkin
1/4 cup grated carrots
3/4 cup grated apple
1 tablespoon cocoa powder
1 teaspoon mixed spice
2 egg whites, lightly beaten
1 1/4 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1/4 cup skim milk powder

Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Stir in remaining ingredients. Mix well.
3. Spoon into a 8 inch (20 cm) ring container.
4. Cook 8-10 minutes on MEDIUM HIGH.
5. Stand, covered with foil, for 5 minutes before turning out.

Convection Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Preheat oven to 325 degrees F (160 degrees C).
3. Stir in remaining ingredients. Mix well.
4. Spoon into a greased 8 inch (20 cm) ring tin.
5. Place on Low Rack. Bake for 22-26 minutes on LOW MIX/BAKE.

Note: Makes approximately 24 portions of diabetic food.