Preparation:
Preheat oven to 350 oF. Coat a 7 cup bundt pan with nonstick cooking spray.
In mixing bowl, sift together the two flours, baking powder, brown sugar, cinnamon, ground ginger, salt and cloves.
In small bowl, stir baking soda into applesauce. Whisk in honey, egg substitute and oil; when blended, add zest, crystallized ginger, currants and walnuts. Pour into dry ingredients; stir until blended.
Pour mixture into pan and bake until cake springs back when pushed gently with finger, about 1 hour. Cool cake completely in pan before turning onto a wire rack.
Serving (1/12 of cake) provides: 1 b, 1 fr/v, 2 p/m, 2 fat, 65 cal. 10 g fat, 4 g fiber. |
