Cranberry Spice Cake
Recipe: #15603
November 04, 2014
Categories: Desserts, Cakes, Cranberry, Christmas, Thanksgiving, Oven Bake Vegetarian, Flour, Spices, Kosher Dairy, more
"Serve this with whipped cream or ice cream, or with #recipe15602"
Ingredients
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- LEMON GLAZE
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Nutritional
- Serving Size: 1 (176.2 g)
- Calories 500.1
- Total Fat - 17.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 57.7 mg
- Sodium - 422.2 mg
- Total Carbohydrate - 82 g
- Dietary Fiber - 2.1 g
- Sugars - 60 g
- Protein - 5.6 g
- Calcium - 88.6 mg
- Iron - 0.9 mg
- Vitamin C - 6.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F. Coat bottom and sides of an 8-inch square cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour, cinnamon, salt, cardamom, baking powder and baking soda in a medium bowl and set aside.
Step 2
Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
Step 3
Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
Step 4
Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape butter into prepared pan; smooth top.
Step 5
Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean, 1 hour–1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
LEMON GLAZE
Step 6
Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature.
Tips
No special items needed.