All-Natural Pear Bundt Cake

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All-Natural Pear Bundt Cake Dairy-Free, Vegetarian Thanks to Monika who shops in Madison, New Jersey, for this toothsome dessert filled with the delicate flavor of pears. We made it natural by replacing the butter with expeller-pressed oil and applesauce, substituting whole wheat pastry flour for half of the white flour and reducing the sugar content by half with natural brown cane sugar. Serves 12 1/4 cup unsweetened organic applesauce 1/4 cup high heat, expeller pressed sunflower oil or expeller pressed canola oil 3/4 cup natural brown sugar, packed 2 organic eggs 1 tsp vanilla 1 cup unbleached organic white flour 1 cup organic whole wheat

pastry flour 2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 3/4 tsp nutmeg 3 small to medium organic Bartlett pears, cored and chopped (leave peeling on) 1/2 cup chopped walnuts or pecans 1/3 cup organic raisins Preheat oven to 350°F. Spray a 2-quart bundt pan with canola oil cooking spray and set aside. Whisk together the applesauce, oil and brown sugar, blending completely. Add eggs, one at a time, whisking well after each addition. Add vanilla. Sift together both flours, baking soda, salt, cinnamon and nutmeg and gradually add to liquid ingredients, blending completely. The batter will be thick and slightly sticky. Stir in pears, nuts and raisins. Spoon the batter into the prepared pan. Bake the cake for 60 to 70 minutes or until done when tested with a toothpick. Cool the cake in the pan for 10 minutes

before turning out onto a wire rack to continue cooling. Nutrition Info Per serving (3.5 oz/94g-wt.): 240 calories (80 from fat), 9g total fat, 1g saturated fat, 5g protein, 37g total carbohydrate (3g dietary fiber, 19g sugar), 30mg cholesterol, 320mg sodium Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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