You are here

Autumn Cranberry Cakes

Diet.Chef's picture
Ingredients
  Unbleached flour 1⁄2 Cup (8 tbs)
  Whole wheat pastry flour 1 Cup (16 tbs)
  Baking soda 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Coarsely chopped 3⁄4 Cup (12 tbs)
  Egg whites 2
  White sugar 2 Tablespoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
  Rolled oats 1⁄2 Cup (8 tbs) (Quick Or Regular)
  Brown sugar 1⁄4 Cup (4 tbs)
  Cranberry juice cocktail 1 Cup (16 tbs)
  Pecans 2 Tablespoon, chopped
Directions

Combine flours, baking soda and spices with chopped cranberries.
Set aside.
Whip egg whites to soft peaks.
Gradually add 2 tbs white sugar and whip to stiff peaks.
Set aside.
Beat together oil, vanilla, oats and brown sugar.
Stir in the flour-cranberry mixture alternately with cranberry juice.
Fold in egg whites.
Spoon into 12 paper-lined cupcake tins.
Sprinkle tops with chopped pecans.
Bake at 375° for 18 to 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

Rate It

Your rating: None
4.05
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 418 Calories from Fat 207

% Daily Value*

Total Fat 24 g36.2%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 131.5 mg5.5%

Total Carbohydrates 47 g15.7%

Dietary Fiber 4.8 g19.2%

Sugars 19.3 g

Protein 8 g15.3%

Vitamin A 0.2% Vitamin C 29.1%

Calcium 3.6% Iron 11%

*Based on a 2000 Calorie diet

0 Comments

Autumn Cranberry Cakes Recipe