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Pumpkin Cranberry Cake

Nutrition Facts Canadian

1 Slice 147g Total Servings: 12

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

420

Fat / Lipides

17g

26%

Saturated / Saturé

25%

+ Trans / Trans

Cholesterol / Cholestérol

40mg

13%

Sodium / Sodium

150mg

Carbohydrate / Glucides

64g

21%

Fibre / Fibres

12%

Sugars / Sucres

22g

Protein / Protéines

60%

Vitamin A / Vitamine A

15%

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 Slice 147g Total Servings: 12

Amount Per Serving

Calories

420

Calories from Fat

153

% Daily Value ^*

Total Fat 17g

26%

Saturated Fat

25%

+ Trans

Cholesterol

40mg

13%

Sodium

150mg

Total Carbohydrates

64g

21%

Fiber

12%

Sugars

22g

Protein

Vitamin A 60%	•	Vitamin C 15%
Calcium 2%	•	Iron 2%
Thiamine 2%	•	Riboflavin 2%
Niacin 0%	•	Folate 2%

* Based on a 2000 calorie diet

Prep time

15 mins

Cook time

60 mins

Total time

75 mins

Ingredients

3 cups Kinnikinnick All Purpose Flour Blend (610 g)
1 tsp ground cinnamon (2 g)
¼ tsp ground nutmeg (1 g)
¼ tsp ground ginger (1 g)
1 tsp baking powder (5 g)
½ tsp baking soda (2 g)
¼ tsp salt (1 g)
1 cup granulated sugar (240 g)
½ cup unsalted margarine or butter (96 g)
½ cup vegetable oil (109 g)
2 eggs (112 g)
Zest of 1 medium orange (6 g)
½ cup orange juice (124 g)
1 cup pumpkin puree (257 g)
2 cups cranberries (sliced) (200 g)

Directions

Preheat oven to 325°F (162°C) and generously spray a Bundt pan.

In a bowl, combine Kinnikinnick All Purpose Flour Blend, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Set aside.

In a separate bowl, use an electric mixer to cream sugar, butter and oil until fluffy. Add eggs, orange zest and juice, mix until combined. Mix in pumpkin puree.Slowly add dry ingredients to pumpkin mixture, mixing after each addition until fully incorporated. Fold in cranberries. Pour into prepared pan, spread evenly.

Bake at 325°F for 1 hour (check that the cake is done-cake will spring back when touched lightly on top). Remove from oven, and let cake cool slightly prior to inverting pan. Carefully remove pan and let cool before serving. Dust with icing sugar or serve with whipped cream.

Yields: 1 cake