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Name: Berry Almond Bundt Cake
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 3/4 c Ground almonds; 3/4 c Cornmeal; 2 -Eggs, beaten; 1 ts Vanilla extract; 1 c Light soy milk; 1 ts Almond extract; 1/2 c Water; 1 1/2 c Brown sugar; 2 tb Egg replacer; -OR-; 1 ts Cream of tartar; 1/3 c Light corn syrup; 2 ts Baking soda; 2 c Dried cranberries; 2 c Unbleached all-purpose flour; 2 ts Lemon juice; 1 c Natural applesauce

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INGREDIENTS

3/4 c Ground almonds
3/4 c Cornmeal
2 -Eggs, beaten
1 ts Vanilla extract
1 c Light soy milk
1 ts Almond extract
1/2 c Water
1 1/2 c Brown sugar
2 tb Egg replacer; -OR-
1 ts Cream of tartar
1/3 c Light corn syrup
2 ts Baking soda
2 c Dried cranberries
2 c Unbleached all-purpose flour
2 ts Lemon juice
1 c Natural applesauce

Servings

INSTRUCTIONS

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

NOTES

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Berry Almond Bundt Cake

3/4 c Ground almonds 
3/4 c Cornmeal 
2  -Eggs, beaten 
1 ts Vanilla extract 
1 c Light soy milk 
1 ts Almond extract 
1/2 c Water 
1 1/2 c Brown sugar 
2 tb Egg replacer; -OR- 
1 ts Cream of tartar 
1/3 c Light corn syrup 
2 ts Baking soda 
2 c Dried cranberries 
2 c Unbleached all-purpose flour 
2 ts Lemon juice 
1 c Natural applesauce

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

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Nutrition

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Serving Size: 1 Serving (97g)
Recipe Makes: 16 Servings

Calories: 305
Calories from Fat: 49 (16%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 171.8mg		6 %
Potassium 169.3mg		4 %
Total Carbohydrate 63.2g		19 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 60.9g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 305

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