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Apple Cake with Warm Cranberry Sauce Servings: 12 slices INGREDIENTS 1 1/2 cups (375 mL) cooked white beans* or canned, drained and rinsed 1/2 cup (125 mL) apple juice 1/2 cup (125 mL) canola oil 1/2 cup (125 mL) unsweetened applesauce 3 eggs 2 tsp (10 mL) vanilla 1 1/2 cups (375 mL) cooking apples, peeled and grated 1 1/2 cups (375 mL) brown sugar 3 cups (750 mL) all-purpose flour 2 tsp (10 mL) baking soda 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) nutmeg 1/2 tsp (2 mL) ground cloves 1/4 cup (60 mL) chopped pecans WARM CRANBERRY SAUCE 2 oranges - zest and juice 1/2 cup (125 mL) water 1/2 cup (125 mL) white sugar 2 cups (500 mL) cranberries 2 Tbsp (30 mL) corn starch 1/4 cup (60 mL) water * White beans include Great Northern, navy, cannellini, white kidney or white pea beans. DIRECTIONS 1. Preheat oven to 350°F (180°C). 2. In a food processor or blender, purée beans with juice until smooth. Transfer purée to a large mixing bowl and stir in oil, applesauce, eggs, vanilla and apples. Add brown sugar and mix well. 3. Combine remaining dry ingredients and pecans together and gently fold into wet ingredients. 4. Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature. WARM CRANBERRY SAUCE 5. In a medium-sized saucepan over medium heat, combine juice, zest and water. When hot, add sugar and cranberries. Dissolve the corn starch in the 1/4 cup (60 mL) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat. 6. Serve (warm) sauce over slices of Apple Cake and garnish with whipped cream if desired. NUTRIENTS Per Serving (1 slice including sauce) 444 Calories, 14 g Fat, 1 g Saturated Fat, 48 mg Cholesterol, 74 g Carbohydrate, 4 g Fibre, 41 g Sugar, 8 g Protein, 241 mg Sodium, 300 mg Potassium, 140 mcg Folate, 3 mg Iron Cakes | 27

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