Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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