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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

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