*  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!!
 
                    - - - - - - - - - - - - - - - - - - 
 
 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%

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