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    You are in: Home / Recipes / Orange-Cranberry Oat Cake - Magazine Prize Tested Winner Recipe
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    Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

    Orange-Cranberry Oat Cake  - Magazine Prize Tested Winner. Photo by Chouny

    1/4 Photos of Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Kerfuffle-Upon-Wincle's Note:

    WARNING! WARNING!! WARNING!!! Do not make this cake if you are expecting a tender fine crumbed cake!!!! The cake is not very sweet, and has a dense coarse texture due to the oats and optional nuts -- the cake bursts with orange and cranberry flavors and is ideal for breakfast! Based on $200 prize tested recipe from Better Homes and Gardens September 08 issue -- tube pan category, submitted by Michelle Gauer, Spicer MN. NOTE: for a more robust orange flavor, add 1 teaspoon Orange Extract - for Your Homemade Baking Gift Baskets! -- as a personal preference, add toasted chopped nuts, if desired! -- I baked the cake in a 10-in tube pan and I think the pan is too large for the recipe. The baked cake only rose to fill the tube pan about half full -- Bake in a Bundt pan for a prettier presentation!

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    Serves: 12


    tube or ...

    Units: US | Metric


    Orange Glaze

    • 1 cup powdered sugar
    • 1/2 teaspoon orange peel (finely shredded)
    • 2 -3 teaspoons orange juice


    1. 1
      Cake preparation:.
    2. 2
      Preheat oven to 350 degrees.
    3. 3
      Grease and flour tube or bundt pan; set aside.
    4. 4
      In a bowl stir together flour, oats, baking powder, soda and salt.
    5. 5
      In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
    6. 6
      Add 1 cup sugar; beat until combined.
    7. 7
      Add eggs; beat until well combined.
    8. 8
      Alternately add flour mixture and milk, beating on low speed after each addition until combined.
    9. 9
      Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
    10. 10
      Spoon batter into prepared pan; spread evenly.
    11. 11
      Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
    12. 12
      Drizzle orange glaze over completely cooled cake.
    13. 13
      Orange Glaze preparation:.
    14. 14
      In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
    15. 15
      Makes 12 servings.

    Ratings & Reviews:

    • on March 27, 2010


      What a wonderful cake! I really enjoyed this more rustik type of cake, little tart with a bit of a crunch to it. I did not use a tube pan and had to cook the cake approximately 20 minutes more, it was a bit crunchy at the bottom but very delicious! Great with a hot coffee or tea. Thanks for posting.. great recipe.

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


    Nutritional Facts for Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

    Serving Size: 1 (141 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 377.4
    Calories from Fat 129
    Total Fat 14.3 g
    Saturated Fat 8.2 g
    Cholesterol 86.2 mg
    Sodium 350.6 mg
    Total Carbohydrate 56.8 g
    Dietary Fiber 2.4 g
    Sugars 29.5 g
    Protein 6.4 g

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