Berry Almond Bundt Cake

2 c Unbleached all-purpose flour

3/4 c Cornmeal

1 ts Cream of tartar

2 ts Baking soda

1 c Light soy milk

2 ts Lemon juice

2 tb Egg replacer; -OR-

2 -Eggs, beaten

1/2 c Water

1 c Natural applesauce

1 1/2 c Brown sugar

1/3 c Light corn syrup

1 ts Vanilla extract

1 ts Almond extract

2 c Dried cranberries

3/4 c Ground almonds

Preheat oven to 350 degrees F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set aside. Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds. Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling. Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol, 66 mg calcium

HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup water. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar. * Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias