| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Vegetables, Dairy |
|
Bundt, Fruits |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Unsifted all-purpose flour |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 1/4 |
c |
Unsweetened applesauce |
| 1 |
c |
Light-brown sugar firm pack |
| 2 |
|
Large eggs – whites |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Frozen cranberries, halved |
| 1 |
c |
Red cooking apple shredded |
| 2 |
tb |
Butter, softened |
| 1 |
tb |
Milk |
| 1/4 |
ts |
Vanilla |
| 1 1/4 |
c |
Confectioners sugar |
INSTRUCTIONS
FROSTING
Heat oven to 325 grease and flour 10" tube pan In small bowl, combine
flour, baking soda, cinnamon, baking powder and salt. In large bowl, with
electric mixer, beat applesauce, brown sugar, egg whites and oil until well
mixed. Beat in flour mixture until smooth. With rubber spatula, fold in
cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to
60 minutes or until cake tester inserted in center comes out clean. Cool
cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold
cake onto a wire rack; cool completely. Place cake on a serving plate.
Prepare icing and drizzle over cake. Icing: In small bowl beat butter with
milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups
confectioners sugar until icing is smooth and spoonable.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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