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Cranberry Cake

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2 c Whole cranberries; wash/dry

1 c Granulated sugar

3 lg Egg white; room temp.

1/4 c Canola oil

1 tb Honey

2 tb Skim milk; or nonfat yogurt

2 ts Butter buds

1 c All-purpose flour

Vegetable cooking spray Recipe by: Let Them Eat Cake by Virginia White Spray a 9 inch glass pie plate with vegetable cooking spray. Preheat oven to 325F. Mix the cranberries and 1/2 cup sugar together in the pie plate. In a bowl, beat the egg whites until very frothy. Add the remaining 1/2 cup sugar, oil, honey, skim milk, and Butter Buds. Beat well. Mix in flour. Pour batter over cranberry mixture. Bake 45-50 minutes. Serve warm or cool. Serves 8. A friend introduced me to this cake years ago. I loved the combination of the tart cranberries on the bottom and the sweet cake on the top, but I did not love the eggs and butter that were in the original recipe. I am happy to say that this old-time favorite adapted very well to my modifications. —–

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