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.
Yield: 1 bundt cake
Vegetable oil spray
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
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.