---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CRANBERRY CAKE
  Categories: Fruits, Cakes, Low-fat
       Yield: 8 Servings
  
       2 c  Whole cranberries; wash/dry
       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
            Vegetable cooking spray
  
   Recipe by: Let Them Eat Cake by Virginia White Spray a 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.
  
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