Cranapple cake

Yield: 10 servings

Measure Ingredient
2½ cup Unsifted all-purpose flour
1½ teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Baking powder
¼ teaspoon Salt
1¼ cup Unsweetened applesauce
2 tablespoons Butter, softened
1 tablespoon Milk
1 cup Light-brown sugar firm pack
2 \N Large eggs - whites
½ cup Vegetable oil
1 cup Frozen cranberries, halved
1 cup Red cooking apple shredded
¼ teaspoon Vanilla
1¼ cup Confectioners sugar

FROSTING

Heat oven to 325 grease and flour 10" tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes.

Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-¼ cups confectioners sugar until icing is smooth and spoonable.

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