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Tuscan Sun Orange Cranberry Cake

Ingredients

  • 1/3 cup sugar
  • 1/3 cup canola oil
  • 2 large eggs, room temperature
  • 1 tablespoon grated orange zest
  • 1 tablespoon orange juice
  • 1/3 cup all-purpose flour
  • 1/3 cup cream of wheat or farina flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup dried cranberries, chopped
  • 1/4 cup sliced almonds
  • ORANGE GLAZE:
  • 3/4 cup confectioners’ sugar
  • 1 tablespoon orange juice
  • 2 teaspoons 2% milk
  • Grated orange zest, optional

Directions

  • Preheat oven to 350°. Grease an 8-in. round baking pan.
  • In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries.
  • Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
  • Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.

Nutrition Facts

1 slice: 263 calories, 12g fat (1g saturated fat), 47mg cholesterol, 182mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein.

Originally published as Tuscan Sun Orange Cranberry Cake in Taste of Home Christmas Annual 2019

Total Time
Prep: 25 min. Bake: 20 min. + cooling

Makes
8 servings

This recipe came to be through much trial and error. Growing up, my family used farina flour in desserts, and I thought it would lend a nice texture to this cake. It’s an old-world Italian-style cake, delicious but not too sweet. The orange-cranberry combination is perfect! —Ninette Holbrook, Orlando, Florida


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Written by tasteofhome

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