Fruitcake For Diabetics

• 1/2 c. unsweetened orange juice
• liquid sugar substitute (equals 1 1/2 c. sugar)
• 1 c. fresh finely chopped cranberries or 1 c. water packed sour cherries, drained and finely chopped
• 1 c. seedless raisins
• 1 c. pecans, finely chopped
• 1 c. unsweetened pineapple chunks, drained and chopped
• 1 Tbsp. grated orange rind
• 3 Tbsp. reduced calorie margarine, melted
• 1 1/2 c. all-purpose flour, sifted
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. allspice
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg

1. Pour orange juice and sugar substitute over chopped cranberries or cherries.
2. Let stand 1 hour.
3. Add raisins, pecans, pineapple and orange rind to cranberry mixture.
4. Add melted margarine.
5. Sift and measure flour.
6. Add soda, salt, allspice, cinnamon and nutmeg to flour.
7. Sift again.
8. Add dry ingredients to fruit mixture.
9. Stir until thoroughly mixed.
10. Pour mixture into 16 nonstick baking cups.
11. Bake at 325u0b0 for 30 to 35 minutes until light brown.

orange juice, liquid sugar substitute, cranberries, raisins, pecans, pineapple, orange rind, margarine, flour, salt, baking soda, allspice, cinnamon, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=615970 (may not work)