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Celebration cake

Makes 1 large cake

• 450g currants
• 300g sultanas
• 1 1/2 cups grated carrot, lightly packed (135g)
• 1/3 cup whisky
• 1 1/3 cup unsweetened apple juice
• 100g dried apricots, chopped
• 100g butter
• 2 teaspoons bicarbonate of soda
• 2 1/2 cups wholemeal flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 2 eggs

Place currants, sultanas, grated carrot and whisky in a large mixing bowl. Heat apple juice, chopped apricots and butter together in a large pot until butter has melted. Dissolve bicarbonate of soda in this hot mixture, then pour this over fruit. Add dry ingredients and eggs and mix well.

Transfer mixture to a prepared 23 x 23cm cake tin (base lined with greaseproof paper and greased. Decorate surface with a few whole or chopped walnuts if desired.

Bake at 160 C until cooked, approximately 55 minutes.

To make it easier to cut into serving size portions, cut cake into quarters first, then each quarter into 16 servings.

Divided into 64 equal servings, each serving provides approximately:
KJ 300 Cal 71 Fat (g) 1.5 Fibre (g) 2 Protein (g) 1 Carbohydrate (g) 13

Recipe courtesy of Delicious Delights for Diabetics by Dianne Lowry (no longer in print).

Updated recipe section funded by the Diabetes Foundation.