How to be healthy and delicious Carrot Bundt Fruitcake

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This ring is carrot cake dessert delicious fruits you a healthy mind. Most of the cakes of this type should contain about one cup of oil. This cake has only one quarter cup heart healthy canola oil, while the rest of the oil is replaced by applesauce. Add the carrots, beta-carotene in this dessert. The paint is nuts and fruit juice flavored with honey. Enjoy a slice of cake, no regrets.

FRUIT carrot cake bundt
3 cups all-purposeFlour
2 v. teaspoon baking powder
1 1 / 2 teaspoon teaspoon baking powder
ground cinnamon 1 1 / 2 c. Tea
V. 2.1 teaspoon salt
02:01 Cup of dried apricots, diced
Cup dried currants 02:01
04:01 cup chopped crystallized ginger
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 large egg whites
1 cup applesauce
04:01 Cup canola oil
4 cups grated carrots
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 12-CupBundt pan, set aside.

In a large bowl the flour, baking powder, baking soda, cinnamon and salt, set aside.

In small bowl, set aside 2 tablespoons of apricots and 1 tablespoon raisins.

Mix the remaining apricots, currants, ginger and flour mixture.

In another bowl, combine granulated sugar, brown sugar, eggs, egg whites, applesauce, canola oil, carrots and vanilla. Mix well together, with the back of the spoonbreak any lumps of brown sugar. Stir sugar mixture into flour mixture, stirring. Divide the dough into prepared pan mold.

Bake at 350 degrees for 1 hour and 15-20 minutes, until toothpick inserted into center comes out clean. Let the cake cool in the heat of a rack 10 minutes. Rotate the pan and turn the head cake cool completely on rack.

Frosting:

1 can (6 ounces) pineapple juice
02:01 cup fresh orange juice
2honey spoon
2 tablespoons chopped toasted walnuts

While cake cools, the juice and honey combine in a medium saucepan. Bring the mixture to a boil. Reduce heat to low and boil gently 12-15 minutes until glaze has thickened and has up to about a third cup reduced. Pour glaze into a bowl and cool for 15 minutes. Stir the reserved (for the cake recipe), apricots and raisins in the glaze mixture. Spoon cooled glaze on cake, pressing the fruit jamcake. Sprinkle pecans stay ahead of cake, pressing lightly.

Yield: 12 servings

Note: This cake is best if possible to bake a day before serving, mix the flavors.

Enjoy!

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