December 22, 2009

Cranberry Tea Cake

Cranberry Tea Cake veganized
2 cups cranberries
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup vegan butter
1 cup sugar
1 teaspoon vanilla
1/2 pint vegan sour cream
2 egg substitutes
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

1. Coarsely chop cranberries.
2. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
3. Cream butter and sugar.
4. Add vanilla, sour cream, and egg substitutes; mix thoroughly.
5. Sift together flour, baking soda, baking powder, and salt.
6. Stir into egg mixture just until moistened.
7. Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
8. Spread 1/2 of cranberry mixture over the top.
9. Repeat with remaining batter and cranberries.
10. Bake 50-60 min at 350.
11. Remove from pan and cool on rack.
12. Dust with powdered sugar.

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