Berry Almond Bundt Cake

Preheat the oven to 350 degrees F. Grease and flour a Bundt pan.

Sift the flour, cornmeal, cream of tartar, baking soda, and salt together into a large bowl.

Mix the soy milk and lemon juice together in a small bowl and set aside.

Place the eggs (or egg substitute) in a bowl with the water and whisk until smooth.

Place the applesauce and brown sugar in a large mixing bowl. Mix on low speed with an electric mixer until the brown sugar dissolves. Add the egg mixture, corn syrup, vanilla extract, and almond extract and mix on medium speed for 2 minutes.

With the mixer running, alternately add the milk mixture and flour mixture to the bowl, beating well after each addition.

Fold in the cranberries and almonds.

Transfer the batter to the greased Bundt pan. Place the pan in the oven and bake at 350 degrees F for 1 hour or until a toothpick inserted in the cake comes out clean.

Remove the pan from the oven and let it cool for 10 minutes. Invert the pan onto a cake plate or serving plate. Let the cake cool completely.

If desired, drizzle the cake with a powdered sugar icing or sprinkle with sifted powdered sugar.