Sunday, December 8, 2013

Cranberry Molasses Cake (but without the molasses)

I came across this recipe few days back here. I had purchased cranberries for a smoothie and decided to use them for this cake instead.


  • Olive or canola spray oil - I used regular cooking oil
  • 2 cups whole wheat pastry flour - Maida
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plain full-fat Greek yogurt - Used sour cream instead since greek yoghurt was not available
  • 1/3 cup molasses - Too expensive (400 bucks)... used castor sugar
  • 1/3 cup honey
  • 2 large eggs
  • 1 1/4 cup fresh cranberries or thawed frozen cranberries

Preheat the oven to 350°F. Spray a 9-inch round cake pan with oil, and then line the bottom with a circle of parchment paper. Spray the parchment paper with oil; set the pan aside.

In a medium bowl, whisk together flour, baking powder and baking soda. In a separate bowl, whisk together sour cream, castor sugar, honey and eggs. Gently whisk flour mixture into sugar mixture just until blended and smooth. Fold in cranberries.

Pour batter into the prepared pan and bake 40 minutes or until a toothpick inserted into center of cake comes out clean.

Cool on a wire rack 10 minutes, then remove cake from the pan and peel off parchment paper. Continue to cool completely on the wire rack.

I do not like cranberries and I realized that now. The cake turned out to be ok.

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