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    You are in: Home / Recipes / Chocolate Walnut Cranberry Cake Recipe
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    Chocolate Walnut Cranberry Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Vino Girl's Note:

    This may be made ahead by wrapping the baked and cooled cake in plastic wrap and foil and storing in the refrigerator for 2 days, or the freezer for up to one month. Bring the cake back to room temperature before serving. From Cooking Light (March 2005)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Spray a 10 inch springform pan with cooking spray.
    3. 3
      Combine flour and the next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
    4. 4
      Combine applesauce, milk, and oil; add to flour mixture, stirring just until moist.
    5. 5
      Stir in cranberries and walnuts.
    6. 6
      Spread the batter in the pan (it will be thick).
    7. 7
      Bake for 45 minutes or until edges begin to pull away from sides of pan.
    8. 8
      Cool on a wire rack.
    9. 9
      When cool, sprinkle with powdered sugar.

    Ratings & Reviews:

    • on May 29, 2005

      55

      This is an excellent cake, very fudgy. The cranberries & walnuts, are wonderful tasting and add the perfect combination.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Walnut Cranberry Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 299.4
     
    Calories from Fat 81
    27%
    Total Fat 9.0 g
    13%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 208.1 mg
    8%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 3.5 g
    14%
    Sugars 32.4 g
    129%
    Protein 4.0 g
    8%

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