Berry almond bundt cake
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Berry almond bundt cake
  Bundt    Bakery    Cakes    Vegan    Almonds  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26195. Report a problem with this recipe.
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      Title: Berry almond bundt cake
 Categories: Bakery, Cakes, Vegan
      Yield: 16 Servings
 
      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=-
    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 350F.  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.
  
  "Vegetarian Gourmet", Autumn 1993  Typed by Karen Mintzias
 




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Recipe ID 26195 (Apr 03, 2005)

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