Cranberry-Orange Tea Cake

recipe
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.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

March 2001
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