Tuscan Sun Orange Cranberry Cake

  Desserts

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!

Tuscan Sun Orange Cranberry Cake

Average Rating: 5

TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 8 servings.

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

Instructions

  • 1. Preheat oven to 350°. Grease an 8-in. round baking pan.
  • 2. 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.
  • 3. Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
  • 4. 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.

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