Cranberry orange cake
Cranberry orange cake
Ingredients/Components
- tsp salt - 1/4 item
- cup chopped pecans - 2/3 item
- cup sugar - 1/3 item
- tsp baking powder - 2 item
- cups sugar - 3/4 item
- tsp baking soda - 1 item
- 1/4 cups all purpose flour - 2 item
- 1/2 cups fresh whole cranberries - 1 item
- cup dried apricots - 1 item
- cup dried cranberries - 1/4 item
- grated zest of 2 oranges
- cup canola oil - 1/3 item
- cup applesauce - 1/3 item
- to 1 cup soy or rice milk mixed with 1 tbsp apple cider vinegar or lemon juice - 3/4 item
- cup fresh orange juice - 1/2 item
How to make cranberry orange cake:
Preheat oven to 350°. Combine flour, sugar, baking soda, baking powder, salt, fresh cranberries, pecans, apricots, dried cranberries, and orange zest in a bowl. Set aside. In another bowl, mix the canola oil, applesauce, and soy/rice milk and vinegar. Fold the dry ingredients into the liquid ingredients and combine gently.Mist a 10 inch bundt pan or tube pan with cooking spray. Pour batter into pan, jiggle pan to even it, and bake at 350° for about 55-60 minutes, until a straw can be inserted and comes out clean. The top of the cake should be firm and lightly brown. Cool in pan for 15 minutes. With a tooth pick or skewer, poke 100 holes, evenly distributed, almost through the cake. Combine remaining sugar and orange juice and heat gently in a saucepan or microwave to dissolve sugar. Spoon hot sugar/ oranges syrup evenly over warm cake. Cool cake in pan. Carefully loosen sides of cake with a knife and turn cake upside down onto a serving plate. Cover with wax paper and allow to stand a few hours before serving. Serves 12.
Recipe categories: Desserts, Cakes, Low sodium.
Rating:
Related ingredients:
sugar, 1 oz, cups milk, milk, scalded, squares unsweetened chocolate, cups buttermilk, package yellow cake mix
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