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Cranberry-Orange Tea Cake

Yield 12 servings (serving size: 1 slice)
The word "dessert" can mean many different things. In our Test Kitchens, we had trouble deciding whether to consider this a dessert or a sweet bread. One thing we did all agree on--call this what you may, whole-wheat never tasted better.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 3/4 cup granulated sugar
  • 2/3 cup sweetened dried cranberries, coarsely chopped
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup 1% low-fat milk
  • 2 tablespoons butter, melted
  • 1 tablespoon grated orange rind
  • 1 large egg
  • Cooking spray
  • 1/2 cup powdered sugar
  • 1 tablespoon orange juice

Nutrition Information

  • calories 184
  • caloriesfromfat 14 %
  • fat 2.9 g
  • satfat 1.5 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 3.3 g
  • carbohydrate 37.8 g
  • fiber 1.5 g
  • cholesterol 24 mg
  • iron 1 mg
  • sodium 123 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a large bowl, and make a well in center of mixture. Combine milk, butter, rind, and egg; add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.

  3. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack. Combine the powdered sugar and orange juice; drizzle over bread.