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Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Berry Bundt Cake
Yield: Makes 12 servings
A cup of fresh, delicious blueberries or raspberries supplies about one-third of your daily vitamin C requirements. This fantastic berry cake contains 4 cups of berries!
Ingredients:
2
cups all-purpose flour
1
tablespoon baking powder
1
teaspoon baking soda
1/4
teaspoon salt
1
cup sugar
3/4
cup buttermilk
1/2
cup cholesterol-free egg substitute
1/4
cup vegetable oil
2
cups frozen unsweetened raspberries
2
cups frozen unsweetened blueberries
Preparation:
1.
Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.
2.
Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.
3.
Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.
Nutritional Information:
| Serving Size: 1 slice cake (1/12 of total recipe) without additional fresh berries | |
| Fiber | 2 g |
| Carbohydrate | 39 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 21 % |
| Calories | 215 |
| Protein | 4 g |
| Sodium | 262 mg |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Cakes
