Cinnamon Cider Cranberry Cake
2 cups Flour, All-Purpose sifted
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 cup Cranberries fresh or frozen,
Whole, Rinsed, Picked Over & Dried
1 cup Granulated Sugar
2 teaspoons Canola Oil
2 Ts Unsalted Butter
1 lrg Egg
cup Molasses unsulfured
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 tap out excess flour. (Be sure to grease and flour the pan very thoroughly so the cranberries do not stick.)
Sift together the flour, baking soda, cinnamon, and salt onto a sheet of wax paper or into a bowl. Combine about 3 T of the flour mixture with the cranberries in another bowl, and toss well. Set aside.
Spoon the batter into the prepared pan. Bake in a 350 degree F preheated oven for 45 - 50 min. or until the top is springy to the touch and a cake tester inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 min, then invert onto another rack and let cool.