Apple Spice Cake

Servings: 15
Yield: 1 bundt cake

A scrumptious, moist cake recipe made lower in fat by replacing some of the fat with orange juice concentrate. Great for potlucks or family gatherings.

Ingredients

Vegetable oil spray

3 eggs

1 1/2 cups (300g) sugar, white

3 cups (360g) unbleached flour, white

2 tsp (8g) baking powder

1 tsp (4g) baking soda

1 tsp (2g) cinnamon

1/2 tsp (1g) nutmeg

1/2 tsp (1g) allspice

1/2 tsp (3g) salt

1/2 cup (120mL) orange juice, frozen concentrate, thawed

1/2 cup (120mL) vegetable oil

1 tsp (5mL) vanilla extract

3 cups (390g) chopped apples, (Granny Smith, Jonagold, or Yellow Delicious), peeled

Directions

Preheat oven to 350°F (175°C).

Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil spray.

Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.

Bake for one hour or until a wooden toothpick inserted into the cake’s centre comes out clean.

Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.

Nutrition facts

Serving Size 1 serving

Calories 281

Calories from Fat 78 (28%)

% Daily Value*

14%Total Fat 9g

5%Saturated Fat 1g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 4.8g

16%Cholesterol 49mg

8%Sodium 182mg

4%Potassium 142mg

16%Total Carbohydrate 47g

6%Dietary Fiber 1.6g

Sugars 26g

Sugar Alcohols 0g

9%Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2007.

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Ingredients

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