Tuscan Sun Orange Cranberry Cake
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 8 servings.
This recipe came to be through much trial and error. Growing up, my family used farina flour in desserts, and I thought it would lend a nice texture to this cake. It's an old-world Italian-style cake, delicious but not too sweet. The orange-cranberry combination is perfect! —Ninette Holbrook, Orlando, Florida
Ingredients
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1/3 cup sugar
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1/3 cup canola oil
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2 large eggs, room temperature
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1 tablespoon grated orange zest
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1 tablespoon orange juice
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1/3 cup all-purpose flour
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1/3 cup cream of wheat or farina flour
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1/3 cup dried cranberries, chopped
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1/4 cup sliced almonds
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ORANGE GLAZE:
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3/4 cup confectioners' sugar
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1 tablespoon orange juice
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2 teaspoons 2% milk
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Grated orange zest, optional
Directions
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1.
Preheat oven to 350°. Grease an 8-in. round baking pan.
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2.
In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries.
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3.
Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
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4.
Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.
Nutrition Facts
1 piece: 263 calories, 12g fat (1g saturated fat), 47mg cholesterol, 182mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein.
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