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Fruit And Nut Bundt Cake With Rum

Healthycooking's picture
Ingredients
  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)
Directions

Preheat oven to 350°.
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.
Set aside.
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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