Cranberry-Orange Loaf Cake

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 tbsp. butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 1 /2 cups fresh or frozen cranberries, chopped
• 1 tbsp. grated orange zest
• 1/2 cup orange juice
• 2 tsp. vanilla extract
• 1/2 cup chopped walnuts

Makes 20 Servings

1. Preheat the oven to 350 F. Lightly spray a 5-X-9-inch loaf pan with nonstick spray; dust with flour.
2. In a large bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt; set aside.
3. With an electric mixer at high speed, beat the butter and sugar until light and fluffy. Add the eggs, on at a time, beating well after each addition. With an electric mixer on low speed, gradually add half of the flour mixture, until just blended. Add the cranberries, orange zest, juice, and vanilla; mix until just blended. Add the remaining flour mixture and the walnuts; stir until just blended.
4. Spread the batter into the loaf pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool the cake in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack. Cut into 10 slices, then cut each slice in half crosswise.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This loaf cake makes a nice for a snack, dessert and even a tea treat. Heck, it's even great for breakfast with a touch of cream cheese. The combination of cranberries and orange mixed in with vanilla, cinnamon and nutmeg make this cake delicious. I added 1/2 teaspoon each of ground cinnamon and nutmeg to this cake because cinnamon and nutmeg always make sweet endings even sweeter.