2 cups applesauce
8 pkt. SweetLeaf Stevia® Sweetener
1/2 cup soy margarine or butter
3 cups sifted whole-grain flour
1 1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 Tbsp. vanilla extract
1 cup chopped walnuts
3 cups chopped apples
1/2 cup dried cranberries
Preheat oven to 177C. Butter and flour one 10-inch tube- or Bundt-cake pan. Cream together the applesauce, butter and SweetLeaf Stevia® Sweetener. Add the eggs, one at a time, beating well after each addition. Set aside. Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to the wet ingredients and mix well. Stir in the vanilla, walnut and apples. Mix well and pour into the prepared cake pan.
Bake at 177C for about one hour, or until a toothpick inserted into the center comes out clean. Set aside to cool. Once cool, slide knife along the outer edges of the pan to release pan bottom, the along the bottom and inner tube of the pan to release cake onto serving surface.