Holiday Cranberry Cake
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Orange peel granules||2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Concentrated acesulfame k||24 Gram (12 Packets, 2 Gram Each)|
|Cranberries||2 Cup (32 tbs) (Fresh / Frozen)|
|Egg substitute||1⁄2 Cup (8 tbs)|
|Nonfat sugar free plain yogurt||3⁄4 Cup (12 tbs)|
|Triple sec||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Nonfat cream cheese||2 Ounce|
|Concentrated aspartame||1 Teaspoon|
|Skim milk||2 Teaspoon|
|Clear vanilla extract||1⁄2 Teaspoon|
Sift together the first four ingredients, add the orange peel, and set aside.
With an electric mixer, soften the margarine.
Add the sugar and acesulfame-K and beat for a few minutes.
Add the egg substitute slowly and beat.
Alternately add the flour mixture and the yogurt, liqueur, and vanilla extract.
Beat for a few minutes, then fold in the cranberries.
Pour the batter into a tube pan that has been coated with non-stick cooking spray.
Bake in a preheated 350°F (180°C) oven for 45 minutes.
Cool and then remove from the pan.
Prepare the glaze and drizzle it over the top of the cake.
To make the glaze, soften the cream cheese by microwaving it for about 20 seconds or by heating it in a saucepan over very low heat.
Use a wire whisk to combine the other ingredients; then whisk in the softened cream cheese for a few minutes until it is creamy.
Use large spoon to drizzle glaze over top of the cake.