2 1/2 c Unsifted all-purpose flour 1 c Light-brown sugar firm pack
1 1/2 ts Baking soda 2 Large eggs – whites
1 ts Cinnamon 1/2 c Vegetable oil
1/2 ts Baking powder 1 c Frozen cranberries, halved
1/4 ts Salt 1 c Red cooking apple shredded
1 1/4 c Unsweetened applesauce
FROSTING
2 tb Butter, softened 1/4 ts Vanilla
1 tb Milk 1 1/4 c Confectioners sugar
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 1-1/4 cups
confectioners sugar until icing is smooth and spoonable.
Yields
10 servings