2 c Unbleached all-purpose flour 1/2 c Water
3/4 c Cornmeal 1 c Natural applesauce
1 ts Cream of tartar 1 1/2 c Brown sugar
2 ts Baking soda 1/3 c Light corn syrup
1 c Light soy milk 1 ts Vanilla extract
2 ts Lemon juice 1 ts Almond extract
2 tb Egg replacer; -OR- 2 c Dried cranberries
2 -Eggs, beaten 3/4 c Ground almonds
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Sift together flour, cornmeal, cream of tartar, baking soda and salt
in a large bowl. Set aside.
Mix soy milk and lemon juice and set aside.
Whisk egg replacer and water until light and foamy. Set aside.
Mix applesauce and brown sugar in a medium-size bowl. Beat in egg
replacer, corn syrup and extracts.
Add applesauce mixture and soy milk alternately to dry ingredients,
mixing after each addition.
Fold in cranberries and almonds.
Pour into prepared pan and bake until a toothpick inserted into cake
comes out clean, about one hour. Let cool for 10 minutes and invert
onto a serving plate to finish cooling.
Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg
chol, 66 mg calcium
HINTS: *If using whole eggs instead of egg replacer, do not add 1/2
cup water.
Drizzle cooled cake with an icing glaze or sprinkle with powdered
sugar.
*
Yields
16 servings