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Add a photoRaciónes: 12
Ingredientes
- 2 c. Unbleached all-purpose flour
- 3/4 c. Cornmeal
- 1 tsp Cream of tartar
- 2 tsp Baking soda
- 1 c. Light soy lowfat milk
- 2 tsp Lemon juice Egg replacer, -=Or possibly=-" unit="tb" qty="2
- 1/2 c. Water
- 1 c. Natural applesauce
- 1 1/2 c. Brown sugar
- 1/3 c. Light corn syrup
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 2 c. Dry cranberries
- 3/4 c. Grnd almonds
Direcciones
- Preheat oven to 350F. 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 lowfat milk and lemon juice and set aside.
- Whisk egg replacer and water till light and foamy. Set aside.
- Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts.
- Add in applesauce mix and soy lowfat milk alternately to dry ingredients, mixing after each addition.
- Mix in cranberries and almonds.
- Pour into prepared pan and bake till a toothpick inserted into cake comes out clean, about one hour. Let cold for 10 min and invert onto a serving plate to finish cooling.
- Drizzle cooled cake with an icing glaze or possibly sprinkle with powdered sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 31 | 10% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Potassium 277mg | 8% |
| Total Carbs 65.85g | 18% |
| Dietary Fiber 3.7g | 12% |
| Sugars 32.58g | 22% |
| Protein 6.24g | 10% |
