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A scrumptious, moist cake recipe made lower in fat by replacing some of the fat with orange juice concentrate. Great for potlucks or family gatherings.
Preparation facts
Servings: 15
Yield: 1 bundt cake
Ingredients
Vegetable oil spray
3 eggs
1 1/2 cups (300g) sugar, white
3 cups (360g) unbleached flour, white
2 tsp (8g) baking powder
1 tsp (4g) baking soda
1 tsp (2g) cinnamon
1/2 tsp (1g) nutmeg
1/2 tsp (1g) allspice
1/2 tsp (3g) salt
1/2 cup (120mL) orange juice, frozen concentrate, thawed
1/2 cup (120mL) vegetable oil
1 tsp (5mL) vanilla extract
3 cups (390g) chopped apples, (Granny Smith, Jonagold, or Yellow Delicious), peeled
Directions
Preheat oven to 350°F (175°C).
Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil spray.
Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.
Bake for one hour or until a wooden toothpick inserted into the cake’s center comes out clean.
Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
