Purple Plum and Apple Cake With Cider Glaze
By Betty Jean Nichols in Eugene, Ore.
The Dessert Winner in the GMA 2000
Cut the Calories Cook-Off Contest
Ingredients
For the Cake:
2 cups granulated sugar
1 cups corn oil
1 large whole egg
2 large egg whites
2 cups pre-sifted all-purpose flour
1 cup soy flour
1 1/2 tsp apple pie spice
2 tsp baking soda
1 tsp salt
2 cans (16 1/2 ounces each) purple
plums, drained, seeded, wiped
dry, coarsely chopped
2 cups Granny Smith apples, peeled,
coarsely shredded
1/2 cup pecans, coarsely chopped, toasted
(see note)
~~ For the Apple Cider Glaze
1/4 cup butter
3 TBS granulated sugar
1/4 cup apple cider
2 TBS water
~~ For the Garnish
toasted pecan halves
mint leaves
Directions
Preheat oven to 325 degrees F.
Butter and flour a 10-inch bundt
pan.
Set aside.
In a large bowl, combine sugar, oil,
egg and egg whites.
Beat with electric mixer at medium speed
for two minutes.
In another bowl, combine dry ingredients.
Gradually add to egg mixture, beating well
after each addition.
Add plums, apples and chopped pecans.
Mix at low speed until well blended.
Spoon batter into prepared pan and smooth the top.
Bake for about 1 and 1/2 hours (up to 2 1/2 hours),
until springy to the touch and toothpick inserted
into center comes out clean.
Cool cake in pan for 15 minutes, then invert onto rack.
Meanwhile, make cider glaze.
Combine all ingredients in a medium saucepan.
Place over medium-high heat.
Bring to a boil, stirring constantly until
sugar melts.
Boil, uncovered, for three minutes.
Cool glaze for 10 minutes before using.
To toast pecans, place them on a baking sheet.
Bake in a preheated 350 degree F oven, until
slightly brown (about 10 minutes).
They continue to brown after removing from the oven.
Brush glaze over warm cake.
Garnish with pecan halves.
Let cake cool completely on wire rack.
Transfer cake to a serving plate.
Garnish with mint leaves, slice and serve.
Pie serves 10 guests.
322 calories
15 grams of fat
Recipes copyright �2000 Vickie Dickieson,
Cut the Calories Cook-Off Contest.
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