Pumpkin Cranberry Cake
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Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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DirectionsPreheat 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 |
