Spiced Cranberry Passover Cake With Lemon Drizzle

Spiced Cranberry Passover Cake

With Lemon Drizzle
12 medium eggs, separated
2 cups sugar
1/2 cup red cooking wine
1 cup dried cranberries
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 1/2 cups matzoh cake meal
1 1/2 cups chopped blanched almonds
Lemon Drizzle
1 1/2 cups powdered sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees. Grease or coat with nonstick cooking spray a 11-cup bundt pan.
Beat 12 eggs yolks with sugar until light in color, about 4 minutes. Set aside.
Place wine and dried cranberries in a small sauce pan, and bring to boil. Strain cranberries and reserve cooking liquid.
Fold cinnamon, cloves and wine into yolks. Gently fold in matzoh meal, cranberries and almonds.
Whip 12 egg whites until firm peaks. Fold whites, a little at a time, into cake batter. Pour batter into prepared pan and bake for 40-50 minutes. Cool on a rack in pan for 10 minutes.
While cake bakes make the drizzle. Mix powdered sugar and lemon juice. Let stand for 5 minutes, and then drizzle over warm cake.
Serves 12 to 16.
Nutrition values per serving (assuming 12): 432 calories, 14 g fat, 66 g carbohydrates, 3 g fiber, 11 g protein, 212 mg cholesterol, 126 mg sodium.
Chef Shawn Doolin, The Entertaining Co., Chicago