| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
All-purpose flour; unsifted |
| 2 1/4 |
c |
Sugar |
| 2 1/2 |
ts |
Baking soda |
| 1 1/4 |
ts |
Baking powder; non-aluminum |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cloves |
| 1 3/4 |
ts |
Applesauce |
| 1 1/4 |
c |
Yogurt; plain, nonfat |
| 1/2 |
c |
Egg substitute |
| 1/3 |
c |
Vegetable oil |
| 1 |
c |
Raisins |
| 1 1/2 |
c |
Yogurt; plain, nonfat |
| 3 |
tb |
Light brown sugar; packed |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
In a large bowl, thoroughly combine flour, sugar, baking soda, baking
powder, cinnamon, allspice, salt and cloves. Add applesauce, first 1 1/4
cups yogurt, egg substitute and oil; blend well using spoon. Stir in
raisins. Pour into greased and floured 12 cup Bundt pan or 13 x 9" pan.
Bake at 325 F. for 50 to 60 minutes or until toothpick inserted in center
comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife.
invert onto plate. Cover loosely with foil or wax paper. cool completely.
Slice and serve with Quick Yogurt Glaze (recipe follows). 24 servings, each
3 g of fat. Quick Yogurt Glaze: In a small bowl combine 1 1/2 cups yogurt,
light brown sugar, and vanilla. Beat with a fork or wire whisk until smooth
and drizzle over cake.
Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@prodigy.net> on
Sep 09, 1997
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