Pumpkin Cranberry Cake Recipe
Posted on 25th of December, 2009 by Lévana
I always look for baked goods that would double as real food, using unrefined sugars and whole grain flours, and sneaking in nuts, fruits and other goodies, so I can enjoy them more often and offer them confidently to all around me. Often my cakes end up looking and tasting like quick breads, and benefit from the same ease of preparation. My sugars of choice are evaporated cane juice for white (unrefined, solid in spite of its name) and sucanat for brown (short for sugar cane natural), both widely available at health food stores. My flour of choice is spelt always: there is nothing I don’t do with it: Low gluten, high fiber, high protein, delicious taste: You can’t miss!
You will pleased to find cranberries, even out of season, quite often available in frozen foods sections of health food stores and better supermarkets.
You might also want to make muffins out of this batter: In this case make the baking time shorter: Start with 4o minutes, and check for doneness.
2 cups sucanat or other unrefined sugar (health food stores)
3 cups canned pumpkin, unflavored (in other words: 100% pumpkin, not pumpkin pie filling)
1 cup oil
1/2 cup apple or cranberry juice
3 cups flour: all purpose, whole wheat pastry or spelt
1 1/3 cups old fashioned oats
1 cup chopped walnuts
2 cups cranberries, fresh or frozen, coarsely chopped in a food processor
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons cinnamon
Preheat the oven to 350 degrees.
Mix the first set of ingredients in a bowl. Mix the second set of ingredients in a second bowl. Combine both mixtures thoroughly with a spoon. Pour the batter into a greased tube pan, or 2 loaf pans, or 20 muffin molds. Bake one hour (start with 45 mn for muffins), or a little longer, until a knife inserted in the center comes out clean.