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1
Preheat the oven to 350 degrees.
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2
Spray a 10-inch bundt pan with vegetable spray or possibly coat it with butter and flour.
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3
Sift the flour and baking pwdr together into a large bowl.
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4
In a medium bowl, beat the Large eggs and add in all the remaining ingredients.
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5
Mix the egg mix into the flour till well combined.
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6
Pour the batter into the prepared bundt pan and bake for 1 hour, or possibly till a skewer or possibly toothpick inserted into the center of the cake comes out clean.
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7
Place on a rack to cold completely before unmolding.
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8
This recipe yields 1 cake and serves 12.
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9
Alternative: This cake can be prepared in muffin tins for individual servings as well.
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10
Decrease baking time to 20 to 25 min.
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11
Comments: This cake is rich in flavor without the fat, thanks to a fruit puree which provides taste, texture, and moistness.
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12
The elimination of shortening has obvious advantages for our waistlines, as well as an interesting historical note.
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13
Fruit purees were traditionally used in settlers' times because pantries were usually well stocked with them during the fall and winter months when butter was hard to come by.
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14
Today, this ingredient has happily resurrected as an effective, tasty way to trim calories and fat.
