Berry Almond Bundt Cake
Source: Vegetarian Gourmet, Autumn 1993
Yield: 16 Servings

2 cups unbleached all-purpose flour
3/4 cup cornmeal
1 tsp cream of tartar
2 tsp baking soda
1 cup light soy milk
2 tsp lemon juice
2 tbsp egg replacer (see note) or 2 eggs, beaten
1/2 cup water (see note)
1 cup natural applesauce
1 1/2 cups brown sugar
1/3 cup light corn syrup
1 tsp vanilla extract
1 tsp almond extract
2 cups dried cranberries
3/4 cup 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. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.

NOTE: If using whole eggs instead of egg replacer, do not add 1/2 cup water.