Berry Almond Bundt Cake Recipe

• 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

1. Preheat oven to 350F.
2. Grease and flour a bundt pan.
3. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl.
4. Set aside.
5. Mix soy lowfat milk and lemon juice and set aside.
6. Whisk egg replacer and water till light and foamy.
7. Set aside.
8. Mix applesauce and brown sugar in a medium-size bowl.
9. Beat in egg replacer, corn syrup and extracts.
10. Add in applesauce mix and soy lowfat milk alternately to dry ingredients, mixing after each addition.
11. Mix in cranberries and almonds.
12. Pour into prepared pan and bake till a toothpick inserted into cake comes out clean, about one hour.
13. Let cold for 10 min and invert onto a serving plate to finish cooling.
14. Drizzle cooled cake with an icing glaze or possibly sprinkle with powdered sugar.

flour, cornmeal, cream of tartar, baking soda, milk, lemon juice egg, water, natural applesauce, brown sugar, corn syrup, vanilla, cranberries, almonds

Taken from cookeatshare.com/recipes/berry-almond-bundt-cake-83673 (may not work)