Yield: 16 slices
|1¼ cup||All-purpose unbleached flour|
|1 cup||Whole-wheat flour|
|1 teaspoon||Baking soda|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|½ cup||Firmly packed brown sugar|
|16 ounces||Jar applesauce|
|2 tablespoons||Canola oil|
|1||Apple, peeled, cored and chopped|
|½ cup||Golden seedless raisins|
CUTTING FAT WITH APPLESAUCE: 1 cup oil = ½ cup applesace + ½ cup oil [JANIE'S NOTE: I often use an equal amount of applesauce with good results.]
When substituting applesauce for oil, begin with amounts indicated above, then experiment, if you like, in future variations. Here, we increased applesauce to reduce amount of oil.
1. Preheat oven to 400ø. Coat 6-cup Bundt pan with nonstick vegetable-oil cooking spray.
2. Stir together the all-purpose flour, whole-wheat flour, baking soda, cinnamon and nutmeg in a large bowl until well combined.
3. In a separate bowl, beat together egg whites, brown sugar, applesauce and oil.
4. Fold the egg mixture into the flour mixture along with the chopped apple, raisins and walnuts until well combined. Scrape the batter into the prepared pan.
5. Bake in preheated 400ø oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
6. Transfer the pan to a wire rack to cool for 5 minutes. Unmold the cake onto the rack and cool.
PER SLICE: 110 cal (16% from fat), 3g prot, 2g fat, 22g carb, 75mg sod, 0mg chol.
Submitted By JANIE YOUNG On 02-17-95