Whole-Grain Cranberry Spice Cake

Ingredients:

• 1 1/2 cups whole-grain pastry flour
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 cup skim milk
• 1/2 cup granular sugar substitute
• 1/2 cup egg substitute
• 1/4 cup extra-virgin olive oil
• 3/4 tsp vanilla extract
• 1/4 tsp orange extract
• 1 3/4 cups fresh or frozen cranberries

Makes 12 slices

1. Position rack in middle of oven and heat oven to 350 F. Lightly coat a 4-by 8-inch loaf pan with cooking spray.
2. Sift flour, cinnamon, nutmeg,  baking powder, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients.
3. In a medium bowl, whisk together milk, sugaar substitute, egg, substitute, oil, vanilla and orange extracts. Add the wet ingredients to the dry ingredients; stir well to combine. Fold in cranberries. Spoon batter into loaf pan, spreading evenly.
4. Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, them turn cake out onto rack to cool completely before serving.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This delicious treat can be made and enjoyed anytime of the year. Cranberries give this cake some zing but you could use, cherries, blueberries, strawberries, raspberries or blackberries and the cake would be delicious. The cinnamon and nutmeg give the cake a nice aftertaste along with the vanilla and orange extracts. I highly recommend spreading butter, margarine or any kind of fruit preserve if you want to add a little more moisture or flavor to your cake. It makes a nice after-dinner treat, tea time treat or even a breaskfast treat as well.