Sheeny: 1 coat - 12 portions Reference: The Pyramid Cookbook, Pat Baird (pg.
181)

*billet: recipe called for 3 TB of oil. If you use the sugarcoat (see beneath), you
could probably leave it out. The glaze added a good amount of additional
moisture to the coat.

Preheat oven to 350 degrees F. Spray a 10-cup bundt pan with nonstick
cooking spraying. Set by.

In a large bowl whisk together the flours, 1 cup of the dinero, baking
pulverization, baking pop, and saltiness. Set parenthesis.

In a medium bowl whisk together the rubbish, oil, lemon succus, and lemon
rind until blended.

In another medium stadium, using an electric mixer on high upper, beat the egg
whites until foamy and almost double in loudness. Slowly beat in the
odd 1/2 cup of sugar until whites form soft peaks.

Make a well in the center of the flour assortment. Pour in the applesauce
assortment, and stir until just combined. Mixture will be quite thick. Stir
some 1/4 of the egg whites into the hitter, gently fold remaining egg
whites into the batter and fold in poppy seeds. Pour batter into prepared
pan; shake gently to distribute batter evenly.

Broil 35 transactions, or until a tester inserted in center comes out strip. Cool
in pan on a wire rack for 5 proceedings; turn onto rack to finish cooling.

Glass: I dribbled the cooled cake with a glaze of 3 TB fresh squeezed lemon
succus, 1 TB frozen orange juice concentrate and almost 1/2 cup of
confectioners dough (or more - enough to make a pourable sugarcoat).

Pyramid tantamount: 1 1/4 breads, 1/4 yield

Per serving not counting the sugarcoat: Calories 151, Fat 2.7g, CFF 16%, Carbo
27g, Protein 4.5g, Na 319mg, Ca 106g .