From "Secrets of Fat-Free Kosher Cooking" a fat-free honeycake that is light and moist. 1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and set aside. 2. Combine the flour, baking powder, baking soda, and cinnamon in a medium bowl. 3. In another bowl, mix the egg whites, and prune butter until well-blended. Stir in the honey, apple juice and coffee and mix well. Add the flour mixture, 1 cup at a time, stirring well after each addition. Fold in the apple and walnuts. Pour the batter into the springform pan. 4. Bake for 55 minutes or until a toothpick unserted in the center of the cake comes out dry. 5. Let the cake cool for 10-15 minutes before removing from the pan. Serve at room temperature. NUTRITIONAL INFORMATION PER SERVING Calories: 135 Fat: 0.4g Carbohydrates: 29.9g Fiber: 0.2g Cholesterol: 0mg Protein: 3.1g Sodium: 130mg Posted to JEWISH-FOOD digest V97 #248 by Deb546750@aol.com on Sep 14, 1997
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|Serving Size: 1 -inch roun (177g)|
|Recipe Makes: 9 -inch roun|
|Calories from Fat: 24 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 409.3mg||14 %|
|Potassium 226.7mg||6 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 40.5g|
|Protein 13.9g||20 %|
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Calories per serving: 244
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