Sweet Potato-Currant Mini Bundt Cakes
Yield
9 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| ½ | cup |
currants
|
|
| 2 | Jars |
baby food
sweet potato, puree |
* |
| 1 | cup |
milk, skim
|
|
| ½ | cup |
liquid egg substitute
frozen, thawed |
|
| 2 | cups |
cake flour
|
|
| 1 ⅓ | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| 118 | ml |
currants
|
|
| 2 | Jars |
baby food
sweet potato, puree |
* |
| 237 | ml |
milk, skim
|
|
| 118 | ml |
liquid egg substitute
frozen, thawed |
|
| 473 | ml |
cake flour
|
|
| 315 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
Directions
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 purée, 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℉ (180℃). 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.
