16 servings | Prep Time: 20 Minutes | Start to Finish: 3 Hours 30 Minutes
1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2 In small bowl, toss 1 tablespoon flour and the cranberries to coat; set aside. In large bowl, mix 2½ cups flour, the pumpkin pie spice, salt, baking powder and baking soda; set aside.
3 In another large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed until light and fluffy. Beat in eggs, one at a time, until smooth and well blended. On medium speed, gradually beat in flour mixture alternately with applesauce until smooth. Stir in cranberry-flour mixture and nuts. Pour batter into pan.
4 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle powdered sugar over cake.
1 Serving: Calories 260; Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 360mg; Total Carbohydrate 44g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Fruit, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
Sweet Secret Don’t have pumpkin pie spice? Use 1½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground allspice instead.