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Sweet Potato-Currant Mini Bundt Cakes

Sweet Potato-Currant Mini Bundt Cakes comes together with Nonfat Milk, Thawed Frozen Egg, Cake Flour, and Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1/2 cup
• 2 cup
• 1 1/3 cup

Method (preview)

1. 1

   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.

2. 2

   Remove any white pith on orange.

3. 3

   Finely chop peel in food processor along with currants.

4. 4

   Stir in juice from oranges, sweet potato puree, milk and egg substitute.

5. 5

   Sift together cake flour, 1 cup sugar, baking soda, and salt.

6. 6

   Quickly stir sweet potato mixture into dry ingredients.

7. 7

   Bake at 350 degrees F. 20 to 25 minutes or until cakes test done.

8. 8

   Let cool in pan 5 minutes.

9. 9

   Remove to wire rack.

10. 10

    Combine remaining 1/3 cup sugar and cinnamon.

11. 11

    Roll cakes in sugar mixture while still warm.