cranberry spice cake

1-1/4 c. (310 mL) fresh or frozen cranberries, divided*
1/3 c. (75 mL) sugar
1 tbsp. (15 mL) grated orange peel
1 c. (250 mL) flour
1 c. (250 mL) packed golden sugar
1/2 tsp. (3 mL) Western Family baking powder
1 tsp. (5 mL) Western Family baking soda
1 tsp. (5 mL) cinnamon
1/4 tsp. (2 mL) cardamom
1/8 tsp. (1 mL) ground cloves
1/4 tsp. (2 mL) salt
1 egg
1/3 c. (75 mL) sour cream
3 tbsp. (45 mL) apple sauce
1/4 c. (60 mL) finely chopped pecans
*Do not thaw if using frozen cranberries.

1. Preheat oven to 350°F (180°C).

2. Spray or lightly grease an 8" (20 cm) square cake pan. Combine half the cranberries, the sugar and orange peel in a small saucepan over medium heat.

3. Boil gently, stirring often, until berries pop and sugar is dissolved. Remove from heat, add remaining cranberries, cool slightly.

4. Sift together flour, golden sugar, baking powder, baking soda, spices and salt onto a piece of wax paper. In a large bowl, use an electric mixer to beat together the egg, sour cream and applesauce until well combined.

5. Slowly add dry ingredients while beating. Stir in contents of sauce- pan and pecans. Transfer batter to prepared pan, smoothing evenly.

6. Bake about 40-45 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan 10 minutes, then on rack.

7. Cut into squares. Great with vanilla ice cream!
note: If well wrapped, will freeze for up to one month.
Makes 9 squares.

Nutrient analysis per serving:
220 calories, 3 grams protein, 43 grams carbohydrates, 4 grams of fat per square