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pear-bundt-cake recipe

Date: Sat, 15 Nov 1997 15:50:20 -0600
From: adritter@legend.sat.txdirect.net

Here is a recipe from _Secrets of Fat-Free Baking_, by Sandra
Woodruff, using fruit and dairy as fat subs:


1-1/2 cups unbleached flour
1 cup whole wheat flour
1 cup brown sugar
2 tsp baking soda
1 cup apple/pear butter
1/2 cup plain nonfat yogurt
2 egg whites or 1 liquid egg replacer (1/4 cup Egg Beaters)
1 tsp vanilla extract
1 cup finely chopped fresh pears (about 1 medium)
1/3 cup confectioners' sugar
1 T apple/pear butter
1 T chopped walnuts

Combine the flours, brown sugar, and baking soda, and stir to mix
well.  Add the apple/pear butter, yogurt, egg whites or replacer, and
vanilla extract, and stir to mix well. Fold in pears.

Coat a 12-cup bundt pan with nonstick spray.  Spread batter evenly in
pan and bake at 325 F for 35 to 45 minutes, or until toothpick
inserted in center of cake comes out clean.  Cool the cake in pan for
20 min.  Invert onto wire rack, and cool to room temperature.

To make topping, combine confectioners' sugar with the apple/pear
butter.  Transfer cake to serving platter, and drizzle topping over
cake.  Sprinkle walnuts over the glaze.  Let sit for at least 15
minutes before slicing and serving.

*Note: I've made a couple changes -- suggesting pear butter (for those
with lots of pears) and liquid egg replacer, and eliminating chopped
walnuts, which was optional anyway.

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