*  Exported from  MasterCook  *

                  Cinnamon-Cider-Cranberry Cake <R T>

Recipe By     : Have Your Cake and Eat It, Too, Susan G. Purdy, pg 148
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Low Fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Butter flavored nonstick cooking
                       - spray
  2      c             All-purpose flour -- sifted
  1      ts            Baking soda
  1      ts            Cinnamon
    1/2  ts            Salt
  1      c             Whole cranberries -- rinsed,
                       - picked over & dried
  1      c             Granulated sugar
  2      ts            Canola or safflower oil -- *
  1      ts            Unsalted butter --
                       - room temperature **
  1      lg            Egg Beaters(R) 99% -- ***,
                       - or equivalent to 1 egg
  1      c             Apple cider or apple juice
    1/2  c             Molasses -- unsulfured

*:   Original recipe called for 2 tb oil, I used 2 ts.
**:  Original recipe called for 2 tb butter, I used 1 ts.
***: Original recipe called for 1 lg egg, I used egg beaters.

Position a rack in the center of the oven and preheat it to 350°F.
Generously coat the baking pan with cooking spray. Dust with flour,
and tap out excess flour. (Be sure to grease and flour the pan very
thoroughtly so the cranberries do not stick.)

Sift together the flour, baking soda, cinnamon, and salt onto a sheet
of wax paper or into a bowl. Combine about 3 tb of the flour mixture
with the cranberries in another bowl, and toss well. Set aside.

In the large bowl of an electric mixer, beat together the sugar, oil,
and butter until well blended. Add the egg and beat well.

In a small saucepan, bring the cider or apple juice to a boil. Remove
from the heat and add the molasses, stirring until it dissolves.

With the mixer on very low speed, alternately add the dry ingredients
and the molasses mixture to the beaten sugar-egg mixture, beginning
and ending with the dry ingredients. Stir in the cranberries. The
batter will be quite thin.

Spoon the batter into the prepared 9" bundt pan. Bake @ 350°F for 35
to 50 minutes or until the top is springy to the touch and a cake
tester insterted in the center comes out clean. Cool the cake in the
pan on a wire rack for 15 minutes, then invert onto another rack and
let cool.

Light Touch:

The texture of this rich, moist cake really varies depending upon the
type of fat used.  I have tried making it with all oil, but fin it is
appreciably better with a small amount of solid fat. My personal
preference is for the butter-oil combination, which weighs in with
20% of its total calories from fat. To reduce the calories from fat
to 18%, substitute 4 tb hard stick corn oil margarine for the butter
and oil; this cuts 4 calories, 1 g fat and 0.7 g saturated fat from
each serving.

Yield: 1 cake

Entered into MasterCook II and taste tested for you by
Reggie Dwork <[email protected]>


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