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How To make Sweet Potato Currant Mini Bundt Cakes
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. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists.
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Holy moly, this is a heavy cake!
It's not actually hard to make, but there are a LOT of ingredients to prepare and put together. Shelling the peanuts, chopping the pineapple, roasting bananas, grating sweet potatoes...it's just a lot...and doesn't include the icing. But it makes a huge, dense, heavy cake that will feed a crowd!
I've been wanting to make this since at least this time last year, but getting the raw, green peanuts is difficult when they are out of season. If you can't find them, feel free to replace them with unsalted roasted peanuts, or really any other nut of your choice. I just try to make the recipe as close as I can to what is printed, so I waited.
I found this recipe here, which is almost the same as in the book but has twice as many bananas in it:
Nutrition (1/16 recipe, a very generous serving):
Calories: 1198
Fat: 78g
Protein: 17g
Carbohydrates: 112g (6g fiber, 73g sugar)
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Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.
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