Fall is one of the most spectacularly beautiful seasons where I live. Every time I see the vibrant red and yellow hues in nature, I am awed. Of course, it is a precursor to the cold, dreary winter that is to come, but while it lasts, I love the crisp, cool air and the many sights and smells of autumn. Cranberries usually make an appearance in the markets around this time and I have used dried cranberries (also known as craisins) to make an eggless tea cake. Despite using no egg and no butter, this cake has a beautiful texture and is perfect with a hot cup of coffee/tea.
What you need:
Whole wheat flour - 1 cup
All purpose flour - 1/4 cup
Sugar - 3/4 cup *
Oil - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla extract - 1 tsp
White vinegar - 1 tbsp.
Milk - 1 cup
Dried cranberries - 1/2 cup
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, add the oil and milk. Whisk the sugar into this. Add in flour, baking powder and baking soda. Mix well. Add vanilla extract and white vinegar. Whisk quickly. Gently mix in the cranberries. Pour into a greased loaf tin and bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
Cool completely and use a serrated knife to cut into slices.
This is my first post for Blogging Marathon #82 under the theme Fall fruit desserts.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#82
What you need:
Whole wheat flour - 1 cup
All purpose flour - 1/4 cup
Sugar - 3/4 cup *
Oil - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla extract - 1 tsp
White vinegar - 1 tbsp.
Milk - 1 cup
Dried cranberries - 1/2 cup
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, add the oil and milk. Whisk the sugar into this. Add in flour, baking powder and baking soda. Mix well. Add vanilla extract and white vinegar. Whisk quickly. Gently mix in the cranberries. Pour into a greased loaf tin and bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
Cool completely and use a serrated knife to cut into slices.
This is my first post for Blogging Marathon #82 under the theme Fall fruit desserts.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#82
10 comments:
Loved the moist texture and kudos for using the wheat flour. Perfect holiday recipe.
I love baking with cranberries and this is the perfect season for it. Love the bread recipe.
That is such a delicious looking cake. Love the addition of cranberries.
Looks so moist and delicious! Superb!!
Looks so fluffy and tempting.
Wow this tea cake looks absolutely prefect to have with a cup of tea or coffee, fantastic cake there.
wow!!This looks delicious and above that it is whole wheat. Yumm
Whole wheat flour makes this cake guilt free and it looks quite moist too.
Loved all your whole wheat recipes. Looks perfect to finish a huge slice with tea.
Perfect cake for the season.
Post a Comment