Cinnamon Cider Cranberry Cake Recipe
Servings: 12
Ingredients
- Nonstick Cooking Spray butter flavored
- 2 c. Flour, All-Purpose sifted
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 c. Cranberries fresh or possibly frzn, Whole, Rinsed, Picked Over & Dry
- 1 c. Granulated Sugar
- 2 tsp Canola Oil * NOTE, or possibly Safflower Oil
- 1 tsp Unsalted Butter **NOTE, room temp.
- 1 lrg Egg Beaters 99% egg substitute ***, or possibly equiv to egg
- 1 c. Apple Cider or possibly apple juice
- 1/2 c. Molasses unsulfured
Directions
- *NOTE: Original recipe called for 2 Tablespoons canola oil. I used 2 teaspoon
- **NOTE: Original recipe called for 2 Tablespoons unsalted butter - I used 1 teaspoon Also see Light Touch)
- ***NOTE: Original recipe called for 1 large egg - I used egg beaters.
- [I have made this cake several times (many during the holidays), and I'm pretty sure I substituted Applesauce for most or possibly all of the oil. You had it down to about 3 tsp of oil/solid fat, and I think I used 2 TB of applesauce and left out the oil and margarine completely. This cake still keeps well,because it has molasses etc. to keep it moist. Even my sister, who regularlypoo poo's my lowfat efforts (that are generally quite good IMHO) had to ask for the recipe!
- nf]
- Position a rack in the center of the oven and preheat it to 350 deg F. Generously coat the baking pan with cooking spray. Dust with flour, and tapout excess flour. (Be sure to grease and flour the pan very thoroughtly sothe cranberries don't stick.)
- Sift together the flour, baking soda, cinnamon, and salt onto a sheet of waxpaper or possibly into a bowl. Combine about 3 Tablespoons of the flour mix with the cranberries in another bowl, and toss well. Set aside.
- In the large bowl of an electric mixer, beat together the sugar, oil and butter till well blended. Add in the egg and beat well.
- In a small saucepan, bring the cider or possibly apple juice to a boil. Remove the heat and add in the molasses, stirring till it dissolves.
- With the mixer on very low speed, alternately add in the dry ingredients and the molasses mix to the beaten sugar-egg mix, beginning and ending with the dry ingredients. Stir in the cranberries. The batter will be quite thin.
- Spoon the batter into the prepared pan. Bake for 45 - 50 minutes. or possibly till thetop is springy to the touch and a cake tester insterted in the center comesout clean. Cold the cake in the pan on a wire rack for 15 minutes, then invertonto another rack and let cold.
- LIGHT TOUCH:The texture of this rich, moist cake really varies depending upon the type of fat used. have tried making it with all oil, but fin it is appreciablybetter with a small amount of solid fat. My personal preference is for th butter-oil combination, that weighs in with 20 percent of its total substitute 4 Tablespoons hard stick corn oil margarine for the butter and oil; this
- Yield: 4 C batter; one 9" bundt cake; 12 servings Advance
- Preparation:Cake is best when fresh from the oven, but it may be made in advance, wrapped airtight, and frzn. Thaw and hot before serving.
- Special Equip:9" bundt pan preferably nonstick.
- Time an Temp:350 deg F for 45 - 50 minutes. (I ended up cooking it for 35 minutes and it was a bit over done I feel - Reggie)
- This is excellent!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 164 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 203mg | 8% |
| Potassium 52mg | 1% |
| Total Carbs 36.17g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 19.06g | 13% |
| Protein 2.22g | 4% |
