Cranberry Orange Ring the Editors of Publications International, Ltd.
Cranberry Orange Ring
Makes 12 servings
|2||cups all-purpose flour|
|1-1/2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1/4||teaspoon ground cloves|
|1||tablespoon grated orange peel|
|3/4||cup orange juice|
|1||egg, lightly beaten|
|2||tablespoons vegetable oil|
|1/4||teaspoon orange extract|
|1||cup whole cranberries|
- Preheat oven to 350°F. Grease 12-cup tube pan; set aside.
- Combine flour, sugar, baking powder, salt, baking soda and cloves in large bowl. Add orange peel; mix well. Set aside. Combine orange juice, egg, oil, vanilla and orange extract in medium bowl. Beat until well blended. Add orange juice mixture to flour mixture. Stir until just moistened. Gently fold in cranberries. Do not overmix.
- Spread batter evenly in prepared pan. Bake 30 to 35 minutes (35 to 40 minutes if using frozen cranberries) or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 to 20 minutes. Invert onto serving plate. Serve warm or at room temperature.
|Serving Size:||1 slice (1/12 of total recipe)|
|Calories from Fat||15 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
Check out more recipes for Coffeecakes