The Dessert Winner in the GMA 2000 Cut the Calories Cook-Off Contest

Ingredients

For the Cake

For the Apple Cider Glaze

For the Garnish

Directions

1. Preheat oven to 325 degrees. Butter and flour a 10-inch bundt pan. Set aside.

2. In a large bowl, combine sugar, oil, egg and egg whites. Beat with electric mixer at medium speed for two minutes. In another bowl, combine dry ingredients. Gradually add to egg mixture, beating well after each addition. Add plums, apples and chopped pecans. Mix at low speed until well blended.

3. Spoon batter into prepared pan and smooth the top. Bake for about 1 and 1/2 hours (up to 2 1/2 hours), until springy to the touch and toothpick inserted into center comes out clean.

4. Cool cake in pan for 15 minutes, then invert onto rack.

5. Meanwhile, make cider glaze. Combine all ingredients in a medium saucepan. Place over medium-high heat. Bring to a boil, stirring constantly until sugar melts. Boil, uncovered, for three minutes. Cool glaze for 10 minutes before using.

6. To toast pecans, place them on a baking sheet. Bake in a preheated 350 degree oven, until slightly brown (about 10 minutes). They continue to brown after removing from the oven.

7. Brush glaze over warm cake. Garnish with pecan halves. Let cake cool completely on wire rack.

8. Transfer cake to a serving plate. Garnish with mint leaves, slice and serve.

Pie serves 10 guests.

322 calories
15 grams of fat

Recipes copyright ©2000 Vickie Dickieson, Cut the Calories Cook-Off Contest.

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