Autumn Cranberry Cakes Recipe
Ingredients
| 1/2 cup unbleached white flour | ||
| Whole wheat pastry flour | 1/3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Coarsely chopped | 3/4 Cup (16 tbs) | |
| Egg whites | 2 | |
| White sugar | 2 Tablespoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| 1/2 cup rolled oats, quick or regular | ||
| Brown sugar | 1/4 Cup (16 tbs) | |
| 1/3 cup cranberry juice cocktail | ||
| Pecans | 2 Tablespoon, chopped | |
Directions
Combine flours, baking soda and spices with chopped cranberries.
Set aside.
Whip egg whites to soft peaks.
Gradually add 2 tbs white sugar and whip to stiff peaks.
Set aside.
Beat together oil, vanilla, oats and brown sugar.
Stir in the flour-cranberry mixture alternately with cranberry juice.
Fold in egg whites.
Spoon into 12 paper-lined cupcake tins.
Sprinkle tops with chopped pecans.
Bake at 375° for 18 to 20 minutes.
Set aside.
Whip egg whites to soft peaks.
Gradually add 2 tbs white sugar and whip to stiff peaks.
Set aside.
Beat together oil, vanilla, oats and brown sugar.
Stir in the flour-cranberry mixture alternately with cranberry juice.
Fold in egg whites.
Spoon into 12 paper-lined cupcake tins.
Sprinkle tops with chopped pecans.
Bake at 375° for 18 to 20 minutes.
Chef
