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Cranberry Tea Cake

Whether a light dessert, or a pleasant accompaniment for iced or hot tea, a simple loaf cake with the bright flavors of orange and cranberry is delightful any time.

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  • Serves: 12
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 Hour 15 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 12

Serving Size: 1 slice (1/12 cake)

Amount Per Serving
 
Calories:
190 
Calories from Fat:
35 
Total Fat:
4g 
Saturated Fat:
0g 
Cholesterol:
0mg 
Sodium:
170mg 
Total Carbs:
35g 
Dietary Fiber:
1g 
Sugars:
16g 
Protein:
3g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray.

  2. Place cranberries in 2-cup glass measure and cover with near-boiling water. Set aside, allowing berries to soak while you complete the next step.

  3. In large bowl, whisk flour, baking powder, baking soda, and salt. In another large bowl, beat SPLENDA® Sugar Blend, oil, orange juice, applesauce, and egg substitute until smooth. Gently stir into flour mixture until thoroughly blended. Do not overmix. Use a sieve to drain water off of berries, and fold berries into batter (discard cranberry water).

  4. Transfer batter to pan and bake 50 minutes or until wooden pick inserted in center comes out clean.

  5. Cool cake in pan on a wire rack 10 minutes. To serve, cut cake into twelve 3/4-inch slices.

NOTE

Serving Size: 1 slice (1/12 cake)

INGREDIENTS

  • 3/4 cup dried cranberries
  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup SPLENDA® Sugar Blend
  • 3 tablespoons canola oil
  • 1/2 cup orange juice
  • 1/2 cup unsweetened applesauce
  • 1/4 cup liquid egg substitute

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