Sweet potato-currant mini bundt cakes

Yield: 9 servings

Measure Ingredient
2 \N Oranges
½ cup Currants
2 \N Jars (4-ounce) sweet
\N \N Potato baby food puree
1 cup Nonfat milk
½ cup Thawed frozen egg
\N \N Substitute
2 cups Cake flour
1⅓ cup Sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon

Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) 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 ⅓ cup sugar and cinnamon. Roll cakes in sugar mixture while still warm.

Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists.

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