Ingredients:

1/4 c Thawed frozen nonfat butter or non-stick vegetable oil
2 c Cranberries
1 3/4 c Sugar
1/2 c Water
1 c Cake flour
1 1/2 t Baking powder
1/2 c Applesauce
Egg substitute, equal to 1 egg
1/4 c Nonfat milk
1/4 c Freshly squeezed orange juice
1 t Grated orange zest
1/2 t Vanilla
1 c Low-fat whipped topping
1 T Orange liqueur

Lightly butter bottom and sides of 9-inch round baking pan or spray with non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water in large saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl stir applesauce, egg substitute, nontfat milk, orange juice, orange zest and vanilla until blended. Stir into dry ingredients just until blended. Pour over cranberry mixture. Bake at 375F 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently then remove pan. Serve warm with whipped topping blended with orange liqueur.