Fruit And Nut Bundt Cake With Rum
|All purpose flour||3 Cup (48 tbs)|
|Wheat flour||1⁄4 Cup (4 tbs)|
|Nutmeg||1 1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Egg substitute/3 large eggs, beaten||3⁄4 Cup (12 tbs)|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Orange juice with pulp||1⁄2 Cup (8 tbs)|
|Rum extract/Flavoring||1 1⁄2 Teaspoon|
|Orange zest||1 Tablespoon, sliced and snipped or grated|
|Sugar substitute/8 tablespoons granulated fructose||3 Tablespoon|
|Mashed persimmon pulp||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Coarsely chopped brazil nuts||1 Cup (16 tbs)|
Preheat oven to 350Â°.
Oil a 9-inch bundt pan with unsalted margarine or cooking spray.
In a large bowl, sift the flours, nutmeg, baking powder, and baking soda together.
In another bowl, beat together egg substitute, oil, orange juice, rum extract, zest, and sugar substitute.
Use a separate small bowl or measuring cup to prepare the persimmons.
If the fruit is not very soft and thoroughly ripe, it will be bitter.
Using very ripe fruit, cut off the leaf, remove the yellow stringy part, and scoop or squeeze out the pulp.
Scrape the remaining pulp off the skin and discard the skin.
Mash and beat the pulp.
Add to wet ingredients.
Beat together and mix in raisins and nuts.
Pour wet ingredients into the dry and mix until thoroughly moistened.
Spoon batter into prepared pan and spread it out evenly.
Bake for 1 hour and 15 minutes or until knife inserted in center comes out clean.
It may be a little moist, but do not be tempted to overbake.
Remove from oven and cool for 10 minutes.
Invert pan on cooling rack.
Cool thoroughly before serving.