Cinnamon-Cider-Cranberry Cake <R T>

* 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
-------- ------------ --------------------------------
Nonstick Cooking Spray -- butter flavored
2 C Flour, All-Purpose -- sifted
1 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Salt
1 C Cranberries -- fresh or frozen,
Whole, Rinsed, Picked Over & Dried
1 C Granulated Sugar
2 tsp Canola Oil -- * NOTE, or
Safflower Oil
1 tsp Unsalted Butter -- **NOTE,
-- room temp.
1 lg Egg Beaters® 99% Egg Substitute -- ***, or equiv to egg
1 C Apple Cider -- or apple juice
1/2 C Molasses -- unsulfured

*NOTE: Original recipe called for 2 T canola oil. I used 2 tsp.
**NOTE: Original recipe called for 2 T unsalted butter - I used 1 tsp.
Also see Light Touch)
***NOTE: Original recipe called for 1 large egg - I used egg beaters.

Position a rack in the center of the oven and preheat it to 350 deg 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 T 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 pan. Bake for 45 - 50 min. 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 min, 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. 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 th
butter-oil combination, which weighs in with 20 percent of its total
calories from fat. To reduce the calories from fat to 18 percent,
substitute 4 T 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: 4 C batter; one 9" bundt cake; 12 servings
Advance Preparation:
Cake is best when fresh from the oven, but it may be made in advance,
wrapped airtight, and frozen. Thaw and warm before serving.

Special Equip:
9" bundt pan preferably nonstick.

Time an Temp:
350 deg F for 45 - 50 min. (I ended up cooking it for 35 min and it was a
bit over done I feel - Reggie)

Nutritional Info for Original Recipe:
Cal 221, Protein 3 g, Fat 5 g, Sat Fat 1.5 g, Carbs 43 g, Sodium 166 mg,
Cholesterol 23 mg

Entered into MasterCook II and taste tested for you by Reggie Dwork
reggie@reggie.com

This is excellent!!

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NOTES : Cal 204.6
Fat 1.4g
Sat Fat 0.3g
Cholesterol 1 mg
Carbs 45.9g
Dietary Fiber 0.5g
Protein 2.8g
Sodium 214mg
CFF 6%