Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Caribbean Christmas Ring (Low-Cal/Diabetic)

3 T. vegetable shortening
2½ cups finely chopped walnuts
1 cup all-purpose flour
½ cup whole wheat flour
1 t. baking powder
1 t. baking soda
¾ cup softened butter
1 cup granulated sugar
3 large eggs
1 cup sour cream or plain nonfat yogurt
1 ripe banana, mashed
2 T. orange liqueur (cointreau, triple sec)

1 cup powdered sugar, shifted
2 T. orange juice

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Thoroughly grease a 10 to 12-cup microwave-safe bundt pan with shortening; sprinkle with ½ cup of the chopped walnuts to coat evenly. Sift flours, baking powder and baking soda. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Fold flour mixture into banana-egg batter; stir in remaining walnuts. Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven. Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving plate. Let cool. Mix sifted powdered sugar and orange juice until smooth. Pour glaze evenly over cake and serve.