LOCATION: Recipes >> Vegetarian >> Bundt Cake 01
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Bundt Cake 01
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BERRY ALMOND BUNDT CAKE
Yield: 16 servings
2 c unbleached all-purpose flour
3/4 c cornmeal
1 ts cream of tartar
2 ts baking soda
1 c light soy milk
2 ts lemon juice
2 tb egg replacer or 2 eggs, beaten
1/2 c water
1 c natural applesauce
1 1/2 c brown sugar
1/3 c light corn syrup
1 ts vanilla extract
1 ts almond extract
2 c dried cranberries
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.
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