Sweet potato-currant mini bundt cakes

 
                   SWEET POTATO-CURRANT MINI BUNDT CAKES
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Baking soda
    1       t            Salt
    1       t            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.
   
   Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
   Minnie Bernardino and Donna Deane, Times Food Stylists.
  
 
 
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