Free Recipe Sweet Potato-Currant Mini Bundt Cakes

Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 9

Ingredients for Sweet Potato-Currant Mini Bundt Cakes Recipe

2 Oranges
Substitute
1/2 c Currants
2 c Cake flour
2 Jars (4-ounce) sweet 1
1/3 c Sugar
Potato baby food puree 1
ts Baking soda
1 c Nonfat milk
1 ts Salt
1/2 c Thawed frozen egg
1 ts Ground cinnamon

Sweet Potato-Currant Mini Bundt Cakes Preparation

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.

How Do You Cook Sweet Potato-Currant Mini Bundt Cakes?

If you know another way to cook Sweet Potato-Currant Mini Bundt Cakes please make a comment in the form below to help other free recipe users make the best of this free recipie.