*  Exported from  MasterCook II  *
                            SPICE CAKE (12% CFF)
 Recipe By     : Have Your Cake and Eat It, Too
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Butter-flavor no stick cooking spray
    1 1/2  cups          all-purpose flour
      1/4  cup           cornstarch
    1      teaspoon      baking powder
      1/2  teaspoon      baking soda
      1/4  teaspoon      salt
    1      teaspoon      cinnamon
      1/2  teaspoon      nutmeg, preferably freshly grated
      1/4  teaspoon      ground cloves
      1/8  teaspoon      ground ginger
    1      cup           granulated sugar -- divided
    2      tablespoons   canola or safflower oil
      1/3  cup           dark corn syrup
      1/2  cup           apple or orange juice
      1/2  cup           unsweetened applesauce
    1 1/2  teaspoons     vanilla extract
    3      large         egg whites -- at room temperature
                         Pinch of cream of tartar
                         Confectioners' sugar or Vanilla Icing
 1. Position a rack in the center of the oven and preheat it to 350F. Coat a
 9-inch (6-cup) Bundt or plain tube pan (preferably nonstick) with cooking
 spray. Dust with flour, being sure to coat the tube and tap out excess flour.
 2. Sift together the flour, cornstarch, baking powder, baking soda, salt,
 and spices into a large bowl. Stir in 3/4 cup of the sugar.
 3. In a small saucepan, combine the oil, corn syrup, and fruit juice, and
 stir over medium heat just until well blended. Remove from the heat.
 4. Make a well in the center of the flour mixture, and pour in the warmed
 corn syrup mixture. Whisk to combine, then beat in the applesauce and
 vanilla extract.
 5. In a grease-free bowl, combine the egg whites and cream of tartar, and
 whip with an electric beater on medium speed until foamy. Gradually add the
 remaining 1/4 cup sugar, and whip until the whites are stiff but not dry.
 Stir about 1 cup of the whipped whites into the spice batter to lighten it.
 Then gently fold in the remaining whites.
 6. Spoon the batter into the prepared pan, and smooth the top. Bake for
 about 35 minutes, or until the top feels springy to the touch and a cake
 tester inserted in the center comes out clean. Do not overbake.
 7. Cool the cake in the pan on a wire rack, for about 10 minutes, then top
 with another rack, invert, and remove the pan. Allow the cake to cool
 completely. Serve it plain, or sift on a little confectioners' sugar or top
 with Vanilla Glaze.
 YIELD: 10 servings
                    - - - - - - - - - - - - - - - - - -
 NOTES : Cake keeps for several days at room temperature, well wraped. It can
 be wrapped airtight and frozen.
 Nutritional Analysis per serving:
 225 calories
 3 g protein
 3 g fat
 0.2 g satfat
 47 g carbohydrate
 152 mg sodium
 0 mg cholesterol