1/2 c. raisins
1 tbsp. grated orange peel
1/2 c. nonfat dry milk
1/2 stick butter
1 egg, beaten
3/4 c. orange juice
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped nuts

SAUCE:

1 c. orange juice
1 1/2 tbsp. dark rum
1 1/2 tsp. liquid sweetener (equivalent to 1/2 c. sugar)

Chop raisins finely and add to orange peel. Cream powdered milk with butter. Add the beaten egg and then the orange juice. Mix dry ingredients and combine with the raisin-orange mixture. Combine the dry portion with the liquid and mix well. Stir in nuts and pour batter into an oiled pan. Bake in a preheated oven at 325 degrees for 45 minutes or until it tests done.

Simmer the orange juice and rum for 10 minutes. Remove from heat and cool. Add liquid sweetener.

When cake is cool, transfer to a serving platter. Drizzle the sauce over the top a bit at a time until it is entirely absorbed. Put in refrigerator and leave for at least a day. It improves with age.

One serving (1/8 of total) contains: 29 grams carbohydrate, 5 grams protein, 11 grams fat, 1 gram alcohol, and 260 calories.