Sweet Potato-Currant Mini Bundt Cakes – a delicious recipe with oranges, currants, puree, nonfat milk, egg substitute, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sweet potato puree provides the moistness in these individual nonfat cakes.
2
Mini Bundt pans, each containing 6 Bundt shaped cups, are available in many cookware stores.
3
(By Times Food Stylists.)
4
Remove peel from oranges in large strips.
5
Remove any white pith on orange.
6
Finely chop peel in food processor along with currants.
7
Stir in juice from oranges, sweet potato puree, milk and egg substitute.
8
Sift together cake flour, 1 cup sugar, baking soda and salt.
9
Quickly stir sweet potato mixture into dry ingredients.
10
Divide batter among 9 mini Bundt nonstick cups sprayed with nonstick vegetable spray.
11
Bake at 350u00b0 for 20 to 25 minutes or until cakes test done.
12
Let cool in pan 5 minutes. Remove to wire rack.
895
kcal
Calories
6
g
Fat
192
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 oranges, 1/2 c. currants, 2 (4 oz.) jar sweet potato baby food puree, 1 c. nonfat milk, and more.
Yes, Sweet Potato-Currant Mini Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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