Pineapple bundt cake supreme
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Pineapple bundt cake supreme
  Pineapple    Bundt    Cakes    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:40 AM. Recipe ID 26314. Report a problem with this recipe.
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      Title: Pineapple bundt cake supreme
 Categories: Desserts, Cakes, Vegetarian, Vegan
      Yield: 16 Servings
 
      1 c  Unbleached all-purpose flour
  1 1/2 ts Cream of tartar
      1 tb Baking soda
    1/4 ts Sea salt
  1 1/2 c  Whole wheat flour
    1/2 c  Wheat germ
      2 tb Egg replacer
    1/2 c  Water
      1 c  Natural applesauce
      1 c  Brown sugar
    1/2 c  Light corn syrup
    1/2 c  Pineapple juice concentrate
           -- (frozen, thawed)
      1 ts Almond extract
 10 1/2 oz Silken tofu; drained
      2 tb Lemon juice
  1 1/2 c  Ground almonds
      1 c  Crushed pineapple; drained
 
  Preheat oven to 350 F.  Oil and flour a bundt pan.
  
  Sift all-purpose flour, cream of tartar, baking soda and salt into a
  medium-size bowl.  Stir in whole wheat flour and wheat germ.  Set
  aside.
  
  In a small bowl, whisk egg replacer and water until foamy.  Set aside.
  
  In a large bowl, mix applesauce and brown sugar.  Stir in corn syrup,
  juice concentrate, almond extract and egg replacer.
  
  Place tofu in food processor and blend while gradually adding lemon
  juice through feed tube.
  
  Fold dry ingredients into applesauce mixture alternately with tofu
  mixture. Gently stir in almonds and crushed pineapple.
  
  Pour into prepared pan and bake until light brown and cake springs
  back when touched lightly, about 45 minutes.
  
  Turn out on a wire rack and let cool for 30 minutes.  Slice and serve.
  
  Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg
  chol,
      148 mg calcium
  
  Hint: Place tofu on paper towels to absorb moisture and make sure it
  is thoroughly drained before blending.
  
  From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by
  Karen Mintzias
 




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Recipe ID 26314 (Apr 03, 2005)

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