Wednesday, February 24, 2010

Cranberry Orange Cake [Updated]





This is the first recipe I have posted on my blog. I have made a new version of it, reducing the sugar and  adding whole wheat flour and not putting any pecans (since I did not have any). I have also put more cranberries, as I like them a lot and they are really healthy. You can use frozen cranberries, it does not make a difference. 

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest (for me 2 tsp were enough)
2 cups fresh (or frozen) cranberries
1/4 cup margarine, softened
1/2 cup granulated sugar
1 egg
3/4 cup orange juice

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest and cranberries. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for about 1 hour in the preheated oven or until the cake is golden. Let stand 10 minutes.
Slice and enjoy!

Click here to see the original recipe.

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