Shelter Keeper's Cake

1 Reviews
100% would make this recipe again

This recipe comes from the book "La Gastronomie en plein air", written by Odile Dumais, Éditions Québec Amérique, 2015

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Preparation : 15 min Cooking : 1 h Standing : 10 min
240 calories/serving

Ingredients

4 eggs size large
1 cup honey 360 g
1/2 cup brown sugar 100 g
3/4 cup peanut oil 190 mL
2 cups white flour (all purpose) 260 g
1/4 cup oat bran 26 g
1/2 tsp salt 2 g
2 tsp baking powder 5 g
1/2 tsp baking soda 1 g
2 tsp ground cinnamon 6 g
1/2 tsp ground cloves 1 g
3/4 cup walnuts, crushed 80 g
3/4 cup raisins 120 g
1/2 cup unsweetened coconut flakes 50 g
3 carrots, grated 300 g
1 apples, grated 180 g

Method

  1. Preheat the oven to 160°C/325°F. Butter and flour a bread pan.
  2. In a large bowl, mix all the dry ingredients, including nuts, raisins and coconut flakes.
  3. In another bowl, whisk the eggs. Add in the honey and sugar. Mix well. Gradually pour in the oil, while whisking.
  4. Mix the dry and wet mixtures together. Mix well then add in the grated apple and carrots.
  5. Transfer the batter to the prepared baking dish and bake in the middle of the oven for about 60 min, or until the cake is done. Check for doneness with a toothpick or knife to see if the bread is cooked through.
  6. Pull the baking dish out of the oven and let stand at least 10 min before removing the bread from the dish. Slice and serve.

Observations

This cake can be kept for a couple of days at room temperature.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

240

Fat

12 g

18 %

Saturated 2.9 g
+ Trans 0 g

15 %

Cholesterol

30 mg

Sodium

90 mg

4 %

Carbohydrate

32 g

11 %

Fibre

2 g

7 %

Sugars

21 g

Net Carbs

30 g

Protein

3 g

Vitamin A

15 %

Vitamin C

2 %

Calcium

4 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits ½
Vegetables 0
Meat and Alternatives 0
Fats 2
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Snacks | Bake

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