4 c. finely diced apples
1/2 c. apple juice concentrate
1 tbsp. Fructose
1/2 c. water
1/4 c. raisins
1 1/4 c. unbleached white flour
1 1/4 c. whole wheat pastry flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
4 egg whites
1 tsp. vanilla extract
1 c. Grape Nuts

Combine diced apples, water, Fructose and raisins in a bowl. Soak for 30 minutes - 1 hour. Sift flours, baking powder, soda, cinnamon, nutmeg and allspice into large bowl. Beat egg whites until stiff peaks form. Fold into flour mixture. Add apple-raisin mixture, including juice. Add vanilla extract and Grape Nuts. Pour into never stick sprayed bundt pan.

Bake at 325 for 1 1/2 hours. Turn out of pan onto large sheet of foil. Wrap cake and let sit for several hours. Can serve with whipped topping if desired.