Vintage Prune Cake in Bundt Pan Directions:
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray, ensuring all crevices are covered.
- In a small saucepan, combine the prunes and water. Bring to a boil and simmer for 10 minutes until the prunes soften. Remove from heat, stir in the baking soda, and set aside to cool. The mixture will foam up slightly, which is perfectly normal.
- In a large mixing bowl, combine the erythritol, brown sugar substitute, and unsweetened applesauce, mixing until well blended.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the whole wheat flour, cinnamon, nutmeg, allspice, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the prune mixture and vanilla extract until evenly distributed. If using, fold in the chopped walnuts.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Prunes: 6 points (1 cup)
- Water: 0 points
- Baking soda: 0 points
- Erythritol: 0 points (3/4 cup)
- Brown sugar substitute: 0 points (1/2 cup)
- Unsweetened applesauce: 0 points (1/2 cup)
- Eggs: 0 points (3 large)
- Whole wheat flour: 12 points (2 cups)
- Cinnamon: 0 points
- Nutmeg: 0 points
- Allspice: 0 points
- Vanilla extract: 0 points
- Salt: 0 points
- Baking powder: 0 points
- Chopped walnuts: 8 points (1 cup)
Total Points: 26
Servings: 12
Points Per Serving: 2.2
Nutrition Information (per serving):
Calories: ~160
Fat: 6g
Protein: 3g
Carbohydrates: 26g
Sugar: 7g
Sodium: 180mg
I await your comments! Enjoy!
