Cranberry-Orange Tea Cake

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

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 14%
  • Fat: 2.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.3g
  • Carbohydrate: 37.8g
  • Fiber: 1.5g
  • Cholesterol: 24mg
  • Iron: 1mg
  • Sodium: 123mg
  • Calcium: 53mg

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

  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.
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