Ingredients Jump to Instructions ↓

  1. 2 c Whole cranberries; wash/dry

  2. 1 c Granulated sugar

  3. 3 lg Egg white; room temp.

  4. 1/4 c Canola oil

  5. 1 tb Honey

  6. 2 tb Skim milk; or nonfat yogurt

  7. 2 ts Butter buds

  8. 1 c All-purpose flour

  9. 9 inch glass pie plate with vegetable cooking spray. Preheat oven to

  10. 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

  11. 1/2 cup sugar, oil, honey, skim milk, and Butter Buds. Beat well. Mix in flour. Pour batter over cranberry mixture. Bake

  12. 45-50 minutes. Serve warm or cool. Serves

  13. 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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