Cranberry Cake -

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

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. --