Apple, Banana, Pumpkin, or Carrot Bundt Cake

I am crazy about cast iron and 17 years ago I bought a cast iron Bundt pan made by Lodge. It is well seasoned now and I love it because it is like making a gigantic muffin but it's even better than a muffin because the cake stays moist longer.

Preheat oven to 350. Grease the pan.

2 eggs,
3/4 cup oil, (I use corn oil)
1 teaspoon vanilla
3/4 cup of sugar (or less if the applesauce is sweetened)
2 cups of applesauce (or 2 cups of mashed bananas or 2 cups of canned pumpkin or 2 cups of cooked carrots (puree cooked carrots 1/4 cup of orange juice in blender.)
3 cups of whole wheat flour (or 2 cups ww flour and 1.5 cups rolled oats or wheat bran)
1 teaspoon baking soda
1 teaspoon of salt
1 cup of raisins, dried cranberries, walnuts, or raw sunflower seeds
sprinkle 1/2 teaspoon of any of these ground spices; cinnamon, cloves, cardamom, ginger, allspice.

Whisk eggs sugar oil and vanilla until creamy. Stir in dry ingredients pour into hot preheated greased pan. You can also bake in large or small loaf pans or even muffin tins. For the bundt cake bake for one hour or until broom straw comes out clean.