Instructions: Preheat the oven to 350 degrees. Spray a 10-inch bundt pan with vegetable spray or coat it with butter and flour.

Sift the flour and baking powder together into a large bowl. In a medium bowl, beat the eggs and add all the remaining ingredients. Mix the egg mixture into the flour until well combined.

Pour the batter into the prepared bundt pan and bake for 1 hour, or until a skewer or toothpick inserted into the center of the cake comes out clean. Place on a rack to cool completely before unmolding.

This recipe yields 1 cake and serves 12.

Alternative: This cake can be prepared in muffin tins for individual servings as well. Decrease baking time to 20 to 25 minutes.

Comments: This cake is rich in flavor without the fat, thanks to a fruit puree that provides taste, texture, and moistness. The elimination of shortening has obvious advantages for our waistlines, as well as an interesting historical note. Fruit purees were traditionally used in settlers times because pantries were usually well stocked with them during the fall and winter months when butter was hard to come by. Today, this ingredient has happily resurrected as an effective, tasty way to trim calories and fat.

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