Natural Foods Bundt Cake

Course : Cakes
Serves: 4
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1 Cup safflower oil
3 large eggs
2 Cup canned pumpkin
2 Cup fructose
1/4 Cup honey
1/4 Cup soy flour
1/4 Cup nutritional yeast
2 1/4 Cup unbleached flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon cloves
1 Cup nuts -- chopped
1 Cup raisins

Preparation / Directions:

Beat oil, eggs, pumpkin, fructose and honey until well mixed. Add dry ingredients and beat on medium speed for 1 min. Stir in raisins and nuts; turn into greased and floured Bundt pan. Bake 1 hour at 350 degrees; cool 15 min. and invert. HINT: Be sure cake is completely cooled before you invert.


Nutritional Information:

4971 Calories (kcal); 319g Total Fat; (54% calories from fat); 66g Protein; 529g Carbohydrate; 561mg Cholesterol; 1874mg Sodium

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