Sweet Potato-Currant Mini Bundt Cake
- 2 Oranges
- 1/2 cup Currants
- 2 Jars (4-ounce) sweet
Potato baby food puree
- 1 cup Nonfat milk
- 1/2 cup Thawed frozen egg
Substitute
- 2 cup Cake flour
- 1 1/3 cup Sugar
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoons Ground cinnamon
Instructions:
Sweet potato puree provides the moistness in these individual non- fat cakes.
Remove peel from oranges in large strips.
Remove any white pith on orange.
Finely chop peel in food processor along with currants.
Stir in juice from oranges, sweet potato puree, milk and egg substitute.
Sift together cake flour, 1 cup sugar, baking soda, and salt.
Quickly stir sweet potato mixture into dry ingredients.
Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray.
Bake at 350 degrees F.
20 to 25 minutes or until cakes test done.
Let cool in pan 5 minutes.
Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon.
Roll cakes in sugar mixture while still warm.
Makes 9 mini-bundt cakes.
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