Courtesy of Delicious Delights for Diabetics by Dianne Lowry
SERVES: 64

450gm currants

300gm sultanas

1 1/2 cups of grated carrot, lightly packed

1/3 cup whisky

1 1/3 cup unsweetened apple juice

100gm dried apricots, chopped

100gm butter

2 tsp bicarbonate of soda

2 1/2 cups of wholemeal flour

2 tsp baking powder

1 1/2 tsp 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 over fruit.  Add dry ingredients and eggs and mix well.  Transfer mixture to a prepared 23 x 23 cm cake tin (base lined with greaseproof paper and greased).  Decorate with whole or chopped walnuts if desired.  Bake at 160 C until cooked, approximately 55 minutes.  To cut into serving size portions, cut cake into quarters first, then each quarter into 16 servings. 

FAT TOTAL     1.5g
FIBRE            2g
PROTEIN        1g
CARBS          13g
KILOJOULES   300 (cals 71)