This recipe was developed in the KWC Test Kitchen for those requesting sugar-free recipes.
3 cups finely chopped unpeeled apples
1 cup raisins, moistened and drained
½ cup chopped pecans, optional
2 cups all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ cup vegetable oil
4 beaten eggs
¾ cup, thawed, unsweetened frozen apple juice concentrate
- Preheat oven to 350°F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. In medium bowl, combine chopped apples, raisins, and pecans; set aside.
- In large bowl, mix by hand the all-purpose flour, whole wheat flour, soda, and cinnamon. Stir in oil, eggs, and apple juice concentrate. Mix 1 minute. Stir in apple mixture, mixing 30 hand strokes or until thoroughly combined.
- Spread in pan and bake 23 to 25 minutes, or until toothpick comes out clean. Cool on wire rack.
Makes 24 servings.
Nutrition information per serving (one piece of cake): 150 cal, 6 g fat, 35 mg chol, 93 mg sodium, 23 g carbo, 2 g fiber, 3 g pro, 21 mcg folate.