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Sweet Potato Currant Mini Bundt Cakes

Recipe name:
Sweet Potato Currant Mini Bundt Cakes

Recipe category:
Cake

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Recipe details: Sweet Potato-Currant Mini Bundt s

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 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.

Your opinion:
Do you think you can serve this for a party or get together?

Sweet Potato Currant Mini Bundt Cakes

I feel sweet potato currant mini bundt cakes has to be expounded now to see get down to the truth for sweet potato currant mini.