Sugarless Apple Bundt Cake

• 4 c. finely diced apples (5 to 6 apples)
• 1/2 c. undiluted frozen apple juice concentrate, thawed
• 1/2 c. water
• 1/4 c. raisins
• 1 1/4 c. whole wheat flour
• 1 1/4 c. rice flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. allspice
• 4 egg whites
• 1 tsp. vanilla extract
• 1 c. Grape-Nuts cereal

1. Combine diced apples, apple juice, water and raisins in a bowl. Cover with plastic wrap and store in refrigerator 4 to 6 hours. Sift both flours, baking powder, baking soda, cinnamon, nutmeg and allspice into a large bowl.
2. Beat egg whites until soft peaks form; fold into flour mixture.
3. Add apple-raisin mixture, including juice.
4. Add vanilla and cereal.
5. Stir well.
6. Pour into a Bundt cake pan.
7. Bake at 325u0b0 for 1 1/2 hours.
8. Turn out onto a large sheet of aluminum foil.
9. Wrap completely in foil for several hours before serving.

apples, apple juice concentrate, water, raisins, whole wheat flour, rice flour, baking powder, baking soda, cinnamon, nutmeg, allspice, egg whites, vanilla extract, grapenuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288917 (may not work)