Best Diabetic Orange Nut Cake Recipes

CRANBERRY ORANGE BREAD FOR DIABETICS

Steps:

• In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
• In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
• Fold in cranberries and walnuts.
• Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
• Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• Bread may be frozen for up to 3 months.

DIABETIC SUNSHINE ORANGE CAKE

Steps:

• Preheat oven to 350°F
• Lightly coat an 8x8x2-inch baking pan with cooking spray.
• In a mixing bowl, combine margarine, sweeteners and egg.
• Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
• In medium bowl, sift together flour, baking powder,baking soda and cinnamon.
• Stir in raisins or apples and orange zest.
• Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
• Pour the batter into the prepared pan.
• Bake 18-20 minutes,.
• or until a wooden pick inserted in center comes out clean.
• Cool cake in pan on wire rack.

DIABETIC FRIENDLY MANDARIN ORANGE CAKE

Steps:

• 1. mix dry cake mix with mandarin oranges with juice, oil and 4 eggs. Divide evenly in 3 round cake pans greased and flour. Bake in 350 degree oven for 25 min. Cool completely before frosting.
• 2. Frosting: mix the dry pudding mix with the crushed pineapples in own juices. Fold in sugar free cool whip. Let chill in refrigerator for 10 mins. before frosting cake. Frost between layers and then tops and sides. Keep refrigerated until serving. Very Moist.

NORTHERN LOUISIANA NUT CAKE

Steps:

• Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside.
• Place walnuts and pecans into a very large mixing bowl or roasting pan.
• Combine flour, baking powder, mace and salt in another bowl. Whisk to combine.
• Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside.
• Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy.
• On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even.
• Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.