REC: Pineapple Bundt Cake Supreme

[Guest guest]

This was really good. Everyone really raved about it and couldn't belive it had

tofu in it and was cholesterol free

 

Title: Pineapple Bundt Cake Supreme

Categories: Desserts,Cakes,Vegetarian,Vegan

Yield: 16 Servings

 

1 c Unbleached all-purpose flour

1 1/2 t Cream of tartar

1 T Baking soda

1/4 t Sea salt

1 1/2 c Whole wheat flour

1/2 c Wheat germ

2 T Egg replacer

1/2 c Water

1 c Natural applesauce

1 c Brown sugar

1/2 c Light corn syrup

1/2 c Pineapple juice concentrate

-- (frozen,thawed)

1 t Almond extract

10 1/2 oz Silken tofu,drained

2 T Lemon juice

1 1/2 c almonds,Ground

1 c Crushed pineapple,drained

 

Preheat oven to 350 F. Oil and flour a bundt pan.

 

Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size

bowl. Stir in whole wheat flour and wheat germ. Set aside.

 

In a small bowl, whisk egg replacer and water until foamy. Set aside.

 

In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice

concentrate, almond extract and egg replacer.

 

Place tofu in food processor and blend while gradually adding lemon juice

through feed tube.

 

Fold dry ingredients into applesauce mixture alternately with tofu mixture.

Gently stir in almonds and crushed pineapple.

 

Pour into prepared pan and bake until light brown and cake springs back when

touched lightly, about 45 minutes.

 

Turn out on a wire rack and let cool for 30 minutes. Slice and serve.

 

Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148

mg calcium

 

Hint: Place tofu on paper towels to absorb moisture and make sure it is

thoroughly drained before blending.

 

Marie Oser, in Vegetarian Gourmet (Winter 1993)