Sunday, December 26, 2010

Cranberry Nut Cake


I hope everyone had a very Merry Christmas. We had a wonderful white Christmas, snowy but sunny, perfect for hiking. We spent the day walking in the snow, singing and whistling carols. We put a chicken along with lots of garlic, herbs, and veggies to roast while we were enjoying the great outdoors. For dessert I made Alfred a scrumptious, but not too sinful, cranberry nut cake. It's an excellent dessert option throughout the winter season, and it will stay nice and moist for several days at room temperature. Happy noshing and nibbling this New Year's!

Cranberry Nut Cake
2 Cups Flour (I use 1 Cup All Purpose, 1 Cup Whole Wheat)
1/4 Cup ground Flax Seed, aka Flax Seed Meal (or another 1/4 Cup Flour)
2 teaspoon ground Cinnamon
2 teaspoon ground Ginger
1/4 teaspoon ground Cloves
1/4 teaspoon ground Nutmeg
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 egg, beaten
1/2 Cup Sugar
1/4 Cup Molasses
1/4 Cup Oil (as always, I used olive oil)
1/2 Cup Apple Juice (or cider or water or milk)
1 Cup Applesauce
1 Cup Fresh or Frozen Cranberries, chopped finely (a food processor is great for this)
1/2 Cup Chopped Nuts (I used black walnuts, but pecans or English walnuts would be good too)
1/2 Cup Dried Cranberries
*Fresh Cranberries and Confectioner Sugar for Garnish (optional)

1) Preheat oven to 375 degrees. Coat a bundt pan with non-stick spray or a little oil and flour(if your pan has a very intricate pattern, take extra care in coating all the nooks and crannies).

2) In a medium sized bowl whisk together the flours, flax, spices, baking powder, baking soda, and salt.

3) In a separate bowl, whisk together the egg, sugar, molasses, oil, apple juice, apple sauce. Add the flour mixture and stir until just combined. Stir in the berries and nuts.

4) Pour the batter into the prepared pan and bake for 50-55 minutes, until it passes the toothpick test!

5) Let cool in pan 5 minutes, then remove from pan and let cool on a wire rack or plate.

*If desired, dust cake with confectioner sugar and fill the center with fresh cranberries before serving.



As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!

5 comments:

  1. What a lovely seasonal cake! It sounds delicious.

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  2. MMmm! All about the cranberries this year and this cake looks fabulous!

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  3. 21st Century Housewife - Making food look pretty is half of the fun isn't it ;)? Thanks for stopping by, we hope you have a very Happy New Year!

    Hi Lisa - we are loving cranberries this year too. Cranberry chutney is yummy on so many things and I love tossing dried cranberries onto salads.

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  4. Wow this looks good I would love it if you linked up with me,today!

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  5. Thanks Cheryl, I would love to link up with you!

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