Sweet Potato-Currant Mini Bundt Cakes

• 2 each oranges
• 1/2 cup currants
• 2 Jars baby food sweet potato, puree
• 1 cup milk, skim
• 1/2 cup liquid egg substitute frozen, thawed
• 2 cups cake flour
• 113 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon ground

1. Remove peel from oranges in large strips.
2. Remove any white pith on orange.
3. Finely chop peel in food processor along with currants.
4. Stir in juice from oranges, sweet potato puree, milk and egg substitute.
5. Sift together cake flour, 1 cup sugar, baking soda, and salt.
6. Quickly stir sweet potato mixture into dry ingredients.
7. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray.
8. Bake at 350F (180C).
9. 20 to 25 minutes or until cakes test done.
10. Let cool in pan 5 minutes.
11. Remove to wire rack.
12. Combine remaining 13 cup sugar and cinnamon.
13. Roll cakes in sugar mixture while still warm.

oranges, currants, baby food sweet potato, milk, liquid egg substitute, cake flour, sugar, baking soda, salt, cinnamon ground

Taken from recipeland.com/recipe/v/sweet-potato-currant-mini-bundt-36677 (may not work)