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I rely on applesauce to keep this crowd-pleasing cake tender and moist. The blend of nuts, cranberries and apples complements the subtle hint of wheat flour for terrific taste.—Martha Pollock, Oregonia, Ohio
This recipe is:
Healthy
Nutritional Analysis: One piece equals 248 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 262 mg sodium, 44 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Cran-Apple Walnut Cake in Light & Tasty August/September 2003, p9
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Reviewed on Sep. 26, 2008 by dixonb
Just made this and is very good. Did not have fresh cranberries and used dried instead. Very moist and everyone loved it.
Reviewed on Sep. 21, 2008 by heidiquarters
I tried this recipe today for a Sunday dessert that my in-laws have and it got great reviews. My husband took some to work, and made the mistake of giving it to someone else before he got a piece. They almost ate all of it. I used frozen cranberries, thawed and cut in half. They worked great.
Reviewed on Sep. 20, 2008 by MarcyC48
I know you use only half as much that compensates for the lack of moisture and the increase in flavor. It is the same when you are using dried herbs instead of fresh in a recipe, you only use half as much dried .
Reviewed on Sep. 20, 2008 by kgburgess
Has anyone tried substituting dried cranberries for fresh? I read the conversion is 50%, so it would be 1 cup dried cranberries. I'm thinking you'd need to add extra applesauce to compensate for the loss of moisture in the dried cranberries.
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