Tuscan
Sun Orange Cranberry Cake Recipe
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!
Ingredients
:
1/3
cup sugar
1/3
cup canola oil
2
large eggs, room temperature
1
tablespoon grated orange zest
1
tablespoon orange juice
1/3
cup all-purpose flour
1/3
cup cream of wheat or farina flour
1/2
teaspoon salt
1/4
teaspoon baking powder
1/3
cup dried cranberries, chopped
1/4
cup sliced almonds
ORANGE
GLAZE:
3/4
cup confectioners' sugar
1
tablespoon orange juice
2
teaspoons 2% milk
Grated
orange zest, optional
How
To Make Tuscan Sun Orange Cranberry Cake :
Preheat
oven to 350°. Grease an 8-in. round baking pan.
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.
Transfer
to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in
center comes out clean, 20-25 minutes.
Combine
glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If
desired, sprinkle with orange zest.
Nutrition
Facts :
1
slice: 263 calories, 12g fat (1g saturated fat), 47mg cholesterol, 182mg
sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein.
