Holiday Cranberry Cake Recipe

Summary

CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Cake flour2 Cup (32 tbs)
 Baking powder1 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1 Pinch
 Orange peel granules2 Teaspoon
 Margarine/Butter4 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Concentrated acesulfame k24 Gram (12 Packets, 2 Gram Each)
 Cranberries2 Cup (32 tbs) (Fresh / Frozen)
 Egg substitute1⁄2 Cup (8 tbs)
 Nonfat sugar free plain yogurt3⁄4 Cup (12 tbs)
 Triple sec1⁄4 Cup (4 tbs)
 Vanilla extract1 Teaspoon
 Nonfat cream cheese2 Ounce
 Concentrated aspartame1 Teaspoon
 Skim milk2 Teaspoon
 Clear vanilla extract1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1912 Calories from Fat 331

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 5.2 g26%

Trans Fat 0 g

Cholesterol 6.6 mg2.2%

Sodium 1697.8 mg70.7%

Total Carbohydrates 341 g113.7%

Dietary Fiber 42.2 g168.6%

Sugars 77.1 g

Protein 64 g128.3%

Vitamin A 23.9% Vitamin C 92.5%

Calcium 79.4% Iron 50.8%

*Based on a 2000 Calorie diet

Directions

Sift together the first four ingredients, add the orange peel, and set aside.
With an electric mixer, soften the margarine.
Add the sugar and acesulfame-K and beat for a few minutes.
Add the egg substitute slowly and beat.
Alternately add the flour mixture and the yogurt, liqueur, and vanilla extract.
Beat for a few minutes, then fold in the cranberries.
Pour the batter into a tube pan that has been coated with non-stick cooking spray.
Bake in a preheated 350°F (180°C) oven for 45 minutes.
Cool and then remove from the pan.
Prepare the glaze and drizzle it over the top of the cake.
To make the glaze, soften the cream cheese by microwaving it for about 20 seconds or by heating it in a saucepan over very low heat.
Set aside.
Use a wire whisk to combine the other ingredients; then whisk in the softened cream cheese for a few minutes until it is creamy.
Use large spoon to drizzle glaze over top of the cake.
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