Sweet potato-currant mini bundt cakes
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Sweet potato-currant mini bundt cakes
  Sweet    Bundt    Cakes  
Last updated 6/12/2012 12:41:18 AM. Recipe ID 29. Report a problem with this recipe.
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      Title: Sweet potato-currant mini bundt cakes
 Categories: Cakes
      Yield: 9 servings
 
      2    Oranges
    1/2 c  Currants
      2    Jars (4-ounce) sweet
           Potato baby food puree
      1 c  Nonfat milk
    1/2 c  Thawed frozen egg
           Substitute
      2 c  Cake flour
  1 1/3 c  Sugar
      1 ts Baking soda
      1 ts Salt
      1 ts 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 1/3 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.
  




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Recipe ID 29 (Apr 03, 2005)

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