Recipe - Pineapple Bundt Cake Supreme

1 cup Unbleached allpurpose flour
1 One half teaspoon Cream of tartar
1 tablespoon Baking soda
One fourth teaspoon Sea salt
1 One half cup Whole wheat flour
One half cup Wheat germ
2 tablespoon Egg replacer
One half cup Water
1 cup Natural applesauce
1 cup Brown sugar
One half cup Light corn syrup
One half cup Pineapple juice concentrate
(frozen, thawed)
1 teaspoon Almond extract
10 One half ounce Silken tofu; drained
2 tablespoon Lemon juice
1 One half cup Ground almonds
1 cup Crushed pineapple; drained

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

Sift allpurpose flour, cream of tartar, baking soda and salt into a
mediumsize 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.

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini