Cranberry Walnut Applesauce Cake

½ cup parve margarine
2 cups sugar
2 eggs
1 cup unsweetened applesauce
1 cup dried cranberries
1 cup walnuts, chopped
3½ cups unbleached all-purpose flour
1 teaspoon baking powder
3½ teaspoons baking soda
¼ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg

Preheat the oven to 325° F. Grease a bundt or tube pan.

Combine the flour, baking powder, baking soda, and spices in a medium bowl. Set aside.

Cream the margarine and sugar in a large bowl. Add the eggs, one at a time, stirring to combine. Mix in the applesauce, then the cranberries and walnuts. Add the dry ingredients in three parts, mixing well after each. The batter will be stiff.

Spoon the batter into the prepared pan and bake for 60 minutes or until done. Cool completely. Remove from the pan.

This cake is best served the day after you bake it. It can also be made in two medium loaf pans and freezes well.

Serves 20.

Adapted from Sandra J. Taylor’s The Best Recipes from New England Inns (Yankee Books) which is out of print.