Diabetic Cake#2

Sometimes the simplest recipes are the most satisfying. This diabetic-friendly loaf cake gets its sweetness almost entirely from plump raisins boiled in water, with just a tablespoon of sugar substitute to round things out.

Oatmeal gives the crumb a hearty, rustic texture, and a hit of cinnamon fills the kitchen with that warm baking smell we all love. It’s the kind of unfussy cake you can slice for breakfast with coffee or serve as an after-dinner treat.

The method couldn’t be easier: boil the raisins, mix everything together, pour into a loaf pan, and bake. One bowl, one hour, done.

Kitchen Tips

• Let the boiled raisins and water cool slightly before adding the egg so it doesn’t scramble
• The raisin water is full of natural sweetness, so don’t drain it off; it goes right into the batter
• This cake keeps well wrapped in plastic for 3 to 4 days, getting more moist as it sits