Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          whole-wheat pastry flour -- less 2 tablespoons
   2      cups          white flour -- less 2 tablespoons
   1 1/2  teaspoons     baking powder
   1      cup           firmly packed brown sugar
   1 1/2  teaspoons     ground cinnamon
   1      teaspoon      ground ginger
     1/2  teaspoon      salt
     1/4  teaspoon      ground cloves
   2      teaspoons     baking soda
   1      cup           cinnamon applesauce
   1      cup           honey
     1/2  cup           egg substitute
     1/4  cup           canola oil
   1      tablespoon    orange zest
   1      tablespoon    crystallized ginger
     3/4  cup           dried currants
     3/4  cup           coarsely chopped walnuts

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.