Meal Type: Breakfast

Prep Time: 20 min.

Cooking Time: 25 min.

Total Time: 45 min.

Cook Method: Oven

Difficulty: Medium

Cuisine: American

     Serving Size: 9 2.25 4.5 9 18 36 - Change

Date Added: June 11, 2009

I like that these delicious-sounding cakes are to be made in mini-bundt pans. They bake faster than they would in a large bundt pan so this is a great feature of this recipe.

1. Remove peel from oranges in large strips.

2. Remove any white pith on orange. Finely chop peel in food processor along with currants.

3. Stir in juice from oranges, sweet potato puree, milk and egg substitute.

4. Sift together cake flour, 1 cup sugar, baking soda, and salt.

5. Quickly stir sweet potato mixture into dry ingredients.

6. Divine batter among 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray.

7. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done.

8. Let cool in pan 5 minutes. Remove to wire rack.

9. Combine remaining 1/3 cup sugar and cinnamon.

10. Roll cakes in sugar mixture while still warm.

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Dietary Notes:

This Sweet Potato Currant Mini Bundt Cakes recipe is high in Vitamin A with 46% of your daily recommended intake per serving. This Sweet Potato Currant Mini Bundt Cakes recipe is high in Vitamin C with 43% of your daily recommended intake per serving.

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