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  Muscadine Spice Cake



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1 cup each sugar and oil
3 eggs, room temperature
1 teaspoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon each baking soda and salt
1 cup Muscadine Sauce (substitute 1 cup applesauce spiced with cinnamon, cloves and nutmeg)
1 cup walnuts, coarsely chopped

Preheat the oven to 350 degrees. Lightly grease and flour a bundt or tube pan.
In a large bowl, whisk together sugar and oil until light.
Add eggs one at a time, beating well after each addition. Stir in vanilla and set aside.
Mix together flour, baking powder, soda and salt.
Stir half the dry ingredients into the wet ingredients. Add half the muscadine sauce and blend well.
Repeat with remaining flour and sauce. Mix until batter is completely combined. Stir in walnuts.
Pour into prepared pan and bake 40-50 minutes until top is firm and the cake pulls away from the sides of the pan.
Cool before cutting.
Store covered at room temperature.

Copyright © 2012 Stefanie Samara Hamblen