2    Oranges

    1/2 c  Currants

      2    Jars (4-ounce) sweet

           Potato baby food puree
      1 c  Nonfat milk

    1/2 c  Thawed frozen egg

           Substitute
      2 c  Cake flour

  1 1/3 c  Sugar

      1 ts Baking soda

      1 ts Salt

      1 ts Ground cinnamon

  Sweet potato puree provides the moistness in these individual non- fat
  cakes.  Mini-bundt pans, each containing 6-bundt shaped cups, are available
  in many cookware stores.  (By Times Food Stylists) Remove peel from oranges
  in large strips. Remove any white pith on orange. Finely chop peel in food
  processor along with currants. Stir in juice from oranges, sweet potato
  puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
  baking soda, and salt. Quickly stir sweet potato mixture into dry
  ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
  non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
  until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
  Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
  while still warm.  Makes 9 mini-bundt cakes. Each mini-bundt cake contains
  about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
  carbohydrates; 5 grams protein; 0.44 gram fiber.
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.