Orange-Poppy Seed Cake (for Diabetics)

1. 1

   Preheat oven to 325 degrees (175 C.).

2. 2

   Oil and flour a 13 by 9 by 2 inch baking pan.

3. 3

   Fill two cups of a muffin tin with paper liners because this recipe makes just a little too much batter for this size pan.

4. 4

   In a large bowl, combine eggs, oil, pineapple and orange CONCENTRATES, 1 tbsp (15 ml) poppy seeds, and cinnamon.

5. 5

   Beat for 1 minute with a hand-operated mechanical beater.

6. 6

   Add flour and beat well by hand for 2 minutes.

7. 7

   Stir in baking soda QUICKLY FOR ONLY 28 to 30 beats.

8. 8

   IMMEDIATELY pour mixture into prepared baking pan and two muffin cups.

9. 9

   Sprinkle remaining poppy seeds on top.

10. 10

    Place cake and cupcakes in oven at the same time.

11. 11

    Bake cupcakes for 20 minutes.

12. 12

    Test with cake tester.

13. 13

    Remove tin from oven and remove cupcakes to a wire rack.

14. 14

    Reset timer and bake cake for an additional 10 minutes longer.

15. 15

    Reduce heat to 300 degrees (150 C.) and continue baking for another 10 minutes or until a cake tester comes out clean.

16. 16

    Remove pan from oven and place on a wire rack until cake is completely cooled.

17. 17

    Place cooled cake in an airtight container and refrigerate or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.