1 1/2 c Flour; all-purpose
1/2 c Flour; whole wheat
3/4 oz Wheat germ; toasted
1 tb Baking powder
1 ts Cinnamon
1/2 ts Mace
1/4 ts Salt
2 Egg, lrg; room temp.
1/2 c Sugar, brown; packed
1/4 c Oil; vegetable
1/4 c Syrup, pancake; 12 cal/t
1/4 c Yogurt; plain
1 ts Vanilla extract
1 ts Orange rind; grated
1 c Pineapple chunks; chopped
1 tb Flour; all-purpose
1/2 c Raisins; golden
Preheat oven to 350 deg. F. Spray a 12-cup Bundt pan with nonstick cooking
spray. In large bowl, stir together first 7 ingredients. In medium bowl,
beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with
1/4 cup water until well mixed. Stir in carrots and pineapple. In a small
bowl, toss raisins with 1 tablespoon flour. Scrape wet ingredients into dry
and stir just until blended. Gently fold in raisins. Scrape evenly into
prepared pan. Bake 50-60 minutes, until toothpick inserted in center comes
out clean and cake shrinks from sides of pan and is browned. (If cake
browns to quickly, cover loosely with a sheet of foil and continue baking.)
Let cool on rack 30 minutes before turning out of pan to cool completely.
Makes 12 servings. From Weight Watcher Magazine, January, 1987
