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Sweet Potato-Currant Mini Bundt Cakes

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Submitted by bobo

YIELD

9 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 2
EACH EACH ORANGES
½ 118
CUP ML CURRANTS
2 2
JARS JARS BABY FOOD
sweet potato, puree *
1 237
CUP ML MILK, SKIM
½ 118
CUP ML LIQUID EGG SUBSTITUTE
frozen, thawed
2 473
CUPS ML CAKE FLOUR
1 ⅓ 315
CUPS ML SUGAR
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 265 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 362mg 15%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 45%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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