Each Serving Amount: 1 slice ; Exchanges: 1 1/2 Starch, 1 Fat

2	C	water
1	C	reduced-calorie margarine
1	pkg (15-oz)	raisins
		Sugar substitute to equal 1 C sugar
2	tsp	baking soda
1/4	C	warm water
2		eggs, beaten
4 1/2	C	all-purpose flour
1	tsp	ground cloves
1	tsp	ground allspice
1	tsp	ground cinnamon
1/2	tsp	baking powder
		Vegetable cooking spray

• Bring 2 C water to a boil in a large saucepan; stir in margarine and raisins, and boil, uncovered, 5 minutes. Remove from heat, and cool raisin mixture to lukewarm. Stir in sugar substitute.
• Dissolve soda in 1/4 C warm water; add to raisin mixture, stirring well. Stir in eggs.
• Combine flour, cloves, allspice, cinnamon, and baking powder; gradually add to raisin mixture, stirring after each addition.
• Spoon batter into a 10-inch Bundt pan coated with vegetable cooking spray. Bake at 375° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in Bundt pan 10 minutes. Remove from pan; let cool on a wire rack.
• Yield 24 slices

  Chol: 22 mg, Calories: 170, Carbo: 24 gm, Protein: 3 gm, Fat: 4 gm, Fiber: Tr., Sodium: 222 mg