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1.
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Preheat oven to 350 degrees F. Grease and flour a bundt pan.
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2.
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Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside.
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3.
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Mix soy milk and lemon juice and set aside.
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4.
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Whisk egg replacer and water until light and foamy. Set aside.
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5.
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Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts.
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6.
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Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition.
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7.
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Fold in cranberries and almonds.
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8.
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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.
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Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol, 66 mg calcium
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HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup water.
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Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.
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* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias
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