4 cups of finely diced apples (5-6 apples) 1/2 cup of undiluted, unsweetened frozen apple juice concentrate, thawed 1/2 cup of water 1/4 cup of raisins 1 1/4 cup of unbleached all purpose flour 1 1/4 cup of whole wheat pastry flour 2 teaspoons of baking powder 2 teaspoons of baking soda 2 teaspoons of cinnamon 1/8 teaspoon of nutmeg 1/8 teaspoon of allspice 4 egg whites 1 teaspoon of vanilla extract 1 cup of Grape Nuts Cereal
Combine the diced apple, apple juice, water and raisins in a bowl. Cover with plastic wrap and store in refrigerator for 4 - 6 hours. Sift both flours, baking powder, baking soda, cinnamon, nutmeg, and allspice into large bowl. Beat the egg whites until soft peaks form, fold into the flour mixture. Add the apple raisin mixture, including the juice. Add the vanilla extract and the cereal, stir well. Pour into a non stick Bundt pan. Bake in 325ºF. oven for 1 1/2 hours. Turn the cake out of the pan onto a large sheet of aluminum foil. Wrap the cake completely in foil and let it set for several hours.
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