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| 2 3/4 Tasse | all-purpose flour unsifted |
| 2 1/4 Tasse | sugar |
| 2 1/2 Teelöffel | Baking soda |
| 1 1/4 Teelöffel | Baking powder; non-aluminum |
| 1 Teelöffel | cinnamon |
| 1/2 Teelöffel | allspice |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | cloves |
| 1 3/4 Teelöffel | Apple sauce |
| 1 1/4 Tasse | Yogurt; plain, nonfat |
| 1/2 Tasse | Egg substitute |
| 1/3 Tasse | vegetable oil |
| 1 Tasse | raisins |
| 1 1/2 Tasse | Yogurt; plain, nonfat |
| 3 Esslöffel | Light brown sugar; packed |
| 1 Teelöffel | vanilla extract |
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In a large bowl, thoroughly combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, first 1 1/4 cups yogurt, egg substitute and oil; blend well using spoon. Stir in raisins. Pour into greased and floured 12 cup Bundt pan or 13 x 9" pan. Bake at 325 F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. Invert onto plate. Cover loosely with foil or wax paper. Cool completely. Slice and serve with Quick Yogurt Glaze (recipe follows). 24 servings, each 3 g of fat. Quick Yogurt Glaze: In a small bowl combine 1 1/2 cups yogurt, light brown sugar, and vanilla. Beat with a fork or wire whisk until smooth and drizzle over cake.
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