The Lean Veggie - Eggless cranberry apple spice cake

I borrowed a recipe from cooks.com, and then modified it to incorporate classic Thanksgiving flavors. The lack of eggs does not detract from the cake one bit. I refrigerated the cake for about 3 days after baking, and then warmed a couple of slices in the microwave for about 30 seconds before eating. Ofcourse, it also tasted great straight out of the oven. Warm, sweet, decadent, and spicy, this really is the taste of fall!

Ingredients -

Applesauce - 1 cup

Baking powder - 1 tsp

Sugar - 1 cup

Cinamon - 2 sticks

Cloves - 2

Cardomom - 1 pod

Sweetened dried cranberries (Craisins brand) - 1/2 cup (can substitute with chopped raisins or other dry fruits)

Finely Crushed almonds - 1/2 cup

All purpose flour - 1 and 1/2 cups

Soft butter - 1/2 cup

Vanilla extract - 1/2 tsp

1) Finely chop cranberries/raisins and mix with 1/4 cup flour till fully coated

2) Finely powder the cinnamon, cloves and cardomom seeds with 2 teaspoons of sugar

3) Preheat oven to 350 degrees

4) In a big mixing bowl, add apple sauce, sugar, vanilla extract and spices

5) Add softened butter, and with a hand mixer, mix together till incorporated

6) Slowly add the crushed nuts, cranberry flour mixture, baking powder, and remaining flour and mix well. The cake batter will be fairly thick

7) Grease a cake pan, pour the cake batter, and bake for about 30 to 45 minutes, till a knife inserted into the middle comes out clean

8) When done, invert onto a plate and apply the frosting to the top and sides of the cake

Frosting

1) With a hand mixer, cream together 1/4 cup of butter, 1/4 cup milk and 1 cup powdered sugar

2) Mix in 1/4 tsp vanilla extract and 1/4 cup sweetened dried cranberries (Craisins)