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Posted: November 28, 2016
Recipe by: Granny Smith
Source: Adapted from The King Arthur Flour Whole Grain Baking book
If you’re looking for a delicious, all natural cake that is pretty right out of the oven, then we’ve got the recipe for you. This cake is festive for the fall and winter months, but doesn’t have the unhealthy ingredients like many other winter treats.
Active Time
15 minutes
Total Time
1 hour and 30 minutes
Serves
8-12

Ingredients:

Cake

  • 2 c. whole soft wheat flour
  • 1-1/2 c. whole einkorn flour
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 1 c. unsalted butter, softened
  • 1-3/4 c. panela sugar
  • 4 large eggs
  • 1 c. milk
  • 1 tbsp. grated orange zest
  • 1 c. dried cranberries
  • 1 tsp. almond extract (optional)

Glaze

  • ½ c. orange juice
  • 2 tsp. orange zest
  • ¾ powdered sugar

Directions:

  1. 1. Preheat oven to 350º F. Grease and flour either a 9 or 10-inch bundt pan, or a 9 or 10-inch round cake pan.
  2. 2. In a small bowl, mix together the dry ingredients.
  3. 3. In the bowl of a stand mixer, cream together the butter and panela at a high speed until light and fluffy. This takes 3-5 minutes.
  4. 4. Add the eggs one at a time, mixing between each egg and scraping the sides of the bowl as necessary.
  5. 5. With the mixer running at a low speed, slowly pour in the flour mixture a third a time, alternating with the milk.
  6. 6. Stir in the orange zest.
  7. 7. Pour the batter into the prepared pan and level the surface with the back of a spatula or spoon.
  8. 8. Bake until a toothpick inserted in the middle of the cake comes out clean, 55-70 minutes.
  9. 9. Remove from the oven and cool in pan for 5 minutes, then cover with a rack and invert.
  10. 10. Remove the pan and leave the cake upside down on a cooling rack set over a sheet of wax paper.

Directions for the glaze & assembling

  1. 1. Heat all ingredients on stove at medium heat. Stir until the sugar has dissolved
  2. 2. Brush the glaze over the hot cake, letting it soak into the cake.
  3. 3. Let the cake cool completely before transferring to a serving plate.

Author's Notes:

If you’re baking this cake in a round pan, you can place peeled, thinly sliced oranges at the bottom of the pan or over the top of the batter before baking. This gives a nice decorative touch. This cake is not too sweet, and moist even without the glaze. It serves well as a dessert, snack or breakfast cake! It’s delightful in the fall as the weather is turning cold.

Images:

Whole Grain Orange Cranberry Cake
Whole Grain Orange Cranberry Cake

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Whole Grain Orange Cranberry Cake

Source: Adapted from The King Arthur Flour Whole Grain Baking book

  • Prep
    15 minutes
  • Total Time
    1 hour and 30 minutes
  • Serves
    8-12

Description

"If you’re looking for a delicious, all natural cake that is pretty right out of the oven, then we’ve got the recipe for you. This cake is festive for the fall and winter months, but doesn’t have the unhealthy ingredients like many other winter treats. "

Ingredients

Cake

  • 2 c. whole soft wheat flour
  • 1-1/2 c. whole einkorn flour
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 1 c. unsalted butter, softened
  • 1-3/4 c. panela sugar
  • 4 large eggs
  • 1 c. milk
  • 1 tbsp. grated orange zest
  • 1 c. dried cranberries
  • 1 tsp. almond extract (optional)

Glaze

  • ½ c. orange juice
  • 2 tsp. orange zest
  • ¾ powdered sugar

Directions

  1. 1. Preheat oven to 350º F. Grease and flour either a 9 or 10-inch bundt pan, or a 9 or 10-inch round cake pan.
  2. 2. In a small bowl, mix together the dry ingredients.
  3. 3. In the bowl of a stand mixer, cream together the butter and panela at a high speed until light and fluffy. This takes 3-5 minutes.
  4. 4. Add the eggs one at a time, mixing between each egg and scraping the sides of the bowl as necessary.
  5. 5. With the mixer running at a low speed, slowly pour in the flour mixture a third a time, alternating with the milk.
  6. 6. Stir in the orange zest.
  7. 7. Pour the batter into the prepared pan and level the surface with the back of a spatula or spoon.
  8. 8. Bake until a toothpick inserted in the middle of the cake comes out clean, 55-70 minutes.
  9. 9. Remove from the oven and cool in pan for 5 minutes, then cover with a rack and invert.
  10. 10. Remove the pan and leave the cake upside down on a cooling rack set over a sheet of wax paper.

Directions for the glaze & assembling

  1. 1. Heat all ingredients on stove at medium heat. Stir until the sugar has dissolved
  2. 2. Brush the glaze over the hot cake, letting it soak into the cake.
  3. 3. Let the cake cool completely before transferring to a serving plate.

Author's Notes

If you’re baking this cake in a round pan, you can place peeled, thinly sliced oranges at the bottom of the pan or over the top of the batter before baking. This gives a nice decorative touch. This cake is not too sweet, and moist even without the glaze. It serves well as a dessert, snack or breakfast cake! It’s delightful in the fall as the weather is turning cold.

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