Prep 10 mins
Cook 30 mins
Heart Healthy Orange/Cranberry cake.
- 1 cup cranberries, Dried
- 1⁄4 cup sugar
- 1⁄4 cup orange juice
- 1 cup whole wheat flour
- 1 cup whole wheat pastry flour
- 3⁄4 cup soy flour
- 1⁄2 cup ground flax seeds
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon orange rind, Grated
- 1 egg, Beaten
- 1⁄4 cup olive oil
- 1 1⁄4 cups orange juice
- Mix together Cranberries, Sugar and Orange Juice. Set aside.
- In separate bowl, mix together the rest of the dry ingredients.
- Combine Oil, Egg and Orange Juice. Pour liquid ingredients into dry ingredients.
- Mix until all ingredients are moistened.
- Fold in Cranberry mixture.
- Pour into 8x8 baking dish. Bake at 375 for 30-35 minutes.
I enjoyed this very much. It does remind me of a coffee cake. Like another reviewer, I baked this in a bundt pan. I used fresh cranberries. I don't recommend it! The outcome was still very good, but the fresh cranberries were rather tart. I like death_by_parsnip's idea of trying it with blueberries instead. I think that would be phenomenal! That's what I'll do next time, since I prefer blueberries to cranberries. Or if I use cranberries again, I'll definitely stick to the recipe and use the dried ones that are called for. Highly recommended recipe! Thanks a bunch! ADDENDUM: I also think this would be great with poppy seeds added!
I can't believe how good this cake is! I made the recipe exactly like it was written, except that I used fresh cranberries instead of dried. It tastes more like a coffee cake since it is light and sweet, but not overly sweet. It was also very moist for a cake with so little oil in it. I felt like the cake didn't need any frosting. I liked the cake more and more as I was eating it. (I am craving it right now!) When I make it again, I will chop the cranberries or add blueberries instead.
10 stars!! Awesome cake (I know I should save that word for the pyramids but it applies here). Rich, dense, moist, flavourful (delicate orange and cranberry), beautiful colour, leaves a good feeling in my stomach. Used Splenda for both sugar additions, used 2 cups whole wheat and 3/4 cup spelt flour (didn't have any soy on hand),and traded my 8x8 pan for my bundt pan because there was more batter than I anticipated. Baked it at 350F for 35 min. Thank you thank you thank you.