| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Home cookin |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Bisquick original baking |
|
|
Mix |
|
|
OR 3 cups Master Baking |
|
|
Mix (see |
|
|
Chapter 04) |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Olive oil |
| 1 |
|
1/2 teaspoon almond extract |
| 2 |
|
Eggs |
|
|
OR 3 egg whites |
| 8 |
oz |
Plain nonfat yogurt |
| 2 |
c |
Fresh or frozen |
|
|
Cranberries, |
|
|
Chopped |
| 1 |
c |
Dried apricots; coarsely |
|
|
Chopped |
| 1/2 |
c |
Finely chopped almonds or |
|
|
Pecans |
| 1/4 |
c |
Orange-flavored liqueur or |
|
|
Orange juice |
|
|
Yield: 16 servings |
INSTRUCTIONS
Heat oven to 350°F. Generously grease and flour 12-cup bundt cake pan. Mix
baking mix, sugar, oil, almond extract, eggs and yogurt in large bowl. Stir
in remaining ingredients. Pour into pan. Bake 50 to 55 minutes or until
toothpick inserted near center comes out clean. Cool 15 minutes; remove
from pan. Cool completely. If desired, frost with mixture of 1 cup powdered
sugar, 2 tablespoons orange juice and 1/2 teaspoon almond extract.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Sep
15, 1998
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”