I just finished putting up my Christmas Tree & the lights. This time the kids are big enough to help me with decorating the tree. It was a lot of fun, and a lot of work, but we are finally done. The only thing we need to do is wait for Santa. On that note, my little one, pulled out a red stocking from the box and came and told me that “Santa Claus lost a sock” & she found it! She has a funny bone.
Cranberries are in abundance and I am buying them too. Presenting here is the Cranberry cake I made. I saw the recipe and knew that this had to be it, Cranberries, Spices and all the Colors, Flavors & the Festivities of the season were all in it. It has been adapted from savory spiced cranberry Bundt cake from Bon Appetit magazine as it appeared in MSNBC. I tweaked the ingredients a little bit, the major change being made in not using sugar. I used maple syrup & honey, that too in lesser quantity than it required. The raisins & the orange juice added their part of sweetness to it. My family loved it… all that was left were crumbs in a couple of days!
Sending this to Eating with the Seasons: December hosted by Maninas, Homemade Christmas Gift Event hosted by My Kitchen Treasures, Santa’s Holiday Challenge hosted by Tasty Treats.
Ivy from Kopiaste, Val from More Than Burnt and Giz from Equal Opportunity Kitchen have decided to join forces (It is really an honorable work that they are doing!) and create a concrete force of international bloggers who will stand up to be counted, called BloggerAid.
Spiced Cranberry Raisin Bundt Cake
- 2.5 cups all-purpose flour
- 1/2 cup almond flour or almond meal
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 3/4 cup Oil
- 1/4 cup Honey
- 1/2 cup Maple Syrup
- 1.5 teaspoons ground flax seed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup plain reduced-fat Greek-style yogurt
- 1 cup chopped toasted Walnuts (or Almonds)
- 1.5 cup halved fresh or frozen cranberries
- 1 cup raisins
- 2 Tablespoons Orange Peels chopped into small pieces
Notes: * I dry grinded whole almonds since I did not have almond meal handy.
* I also strained regular low fat yogurt, discarded the liquid & used the liquid free thick yogurt.
* The honey may be replaced with 1/2 cup of Brown Sugar, & the Maple syrup may be replaced with 1 Cup of White Sugar.
To soak the Cranberries, Raisins & Peels:
- 1/4 Cup Port Wine
- 1/4 Cup Orange Juice
For the Glaze:
- 4 Tablespoons of maple syrup
- 1 tablespoon Lime juice
Cut the cranberries in to halves. Combine wine & orange juice. Soak the cranberries, raisins and peels in the wine & juice overnight.
Preheat oven to 350° F. Grease and flour 12-cup Bundt pan.
Strain the cranberries, raisins & peels and set aside. Save the liquid.
Sift the first 8 ingredients in medium bowl to blend.
Using electric mixer, beat oil, eggs, honey, flax seed, maple syrup, the saved mix of orange juice & wine & Vanilla extract. Beat the Greek-style yogurt. Add dry ingredients. Beat just until blended. Fold in nuts and all the cranberries, raisins and peels. Transfer batter to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 60 minutes.
Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
Mix the maple syrup & lime juice. Brush on the cake. Sprinkle the almond meal on the top.
I have never used maple syrup in a cake before… I loved the flavor ! The texture was not dense, but very soft, fluffy, airy. The slight tart of the cranberries tasted really good with the crunch of the nuts, the sweet of the raisins and the spices. Well, have a slice with coffee, or a dessert after dinner just by itself or why not warm it up & top with some icecream?