Instructions: *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.

[I have made this cake several times (many during the holidays), and Im pretty sure I substituted Applesauce for most or all of the oil. You had it down to about 3 tsp of oil/solid fat, and I think I used 2 TB of applesauce and left out the oil and margarine completely. This cake still keeps well,
because it has molasses etc. to keep it moist. Even my sister, who regularly
poo poos my lowfat efforts (which are generally quite good IMHO) had to ask for the recipe!

nf]

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 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 substitute 4 T hard stick corn oil margarine for the butter and oil; this

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)

This is excellent!!

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