Berry Almond Bundt Cake



INGREDIENTS:

2 cups flour all-purpose	

3/4 cup cornmeal		

1 teaspoon cream of tartar		

2 teaspoons baking soda		

1 cup soy milk light	

2 teaspoons lemon juice		

2 large eggs beaten	

1 cup applesauce		

1 1/2 cups brown sugar		

1/3 cup corn syrup, light		

1 teaspoon vanilla extract		

1 teaspoon almond extract		

2 cups cranberries dried	

3/4 cup almonds ground

DIRECTIONS:

1. Preheat oven to 350 degrees F.

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 milk and lemon juice and set aside.

6. Whisk egg replacer and water until 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 applesauce mixture and soy milk alternately
to dry ingredients, mixing after each addition.

11. Fold in cranberries and almonds.

12. Pour into prepared pan and bake until a toothpick
inserted into cake comes out clean, about one hour.

13. Let cool for 10 minutes and invert onto a serving
plate to finish cooling.

14. Drizzle cooled cake with an icing glaze or
sprinkle with powdered sugar.



Berry Almond Bundt Cake