Cinnamon Cider Cranberry Cake


Nonstick Cooking Spray butter flavored
2 cups Flour, All-Purpose sifted
1 teaspoon Baking Soda
1 teaspoon Cinnamon
teaspoon Salt
1 cup Cranberries fresh or frozen,
Whole, Rinsed, Picked Over & Dried
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.
In the large bowl of an electric mixer, beat together the sugar, oil and butter until well blended. Add the egg and beat well.
In a small saucepan, bring the cider or apple juice to a boil. Remove the heat and add the molasses, stirring until it dissolves.
With the mixer on very low speed, alternately add the dry ingredients and the molasses mixture to the beaten sugar-egg mixture, 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 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.




9.0 " bundt cake


Thursday, February 11, 2010 - 6:49pm


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