Recipe - Berry Almond Bundt Cake

2 cup Unbleached allpurpose flour
Three fourths cup Cornmeal
1 teaspoon Cream of tartar
2 teaspoon Baking soda
1 cup Light soy milk
2 teaspoon Lemon juice
2 tablespoon Egg replacer; OR
2 Eggs, beaten
One half cup Water
1 cup Natural applesauce
1 One half cup Brown sugar
1/3 cup Light corn syrup
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 cup Dried cranberries
Three fourths cup 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 mediumsize 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 One half cup
water.

Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.

* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini