1 1/2 c. seedless raisins
2 c. water
1/2 c. cooking oil
5 tsp. powdered sugar substitute
1 egg, unbeaten
1 1/2 c. all-purpose flour
1 1/2 tsp. cloves, nutmeg, cinnamon and salt
1/4 tsp. allspice
1 c. nuts, chopped (optional)

Preheat oven to 350 degrees. Put raisins in pan and cover with the 2 cups of water, simmer 20 minutes without the lid. Drain, saving 3/4 cup of the liquid, let cool. Cream oil and gradually beat in the sugar substitute. Add egg and beat until very light and fluffy. Measure dry ingredients, sift and add to egg mixture alternately with the 3/4 cup of liquid saved from the raisins. Mix in raisins and nuts. Pour into greased and floured 8 inch square pan. Bake at 350 degrees for about 25 minutes.

Recipe can be doubled and baked in a tube pan. 1 serving (2 inch square) equals 1/2 bread, 1 fat, and 1/2 fruit.