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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 263486" data-attributes="member: 1246"><p><strong>Orange Cranberry Cake </strong></p><p> </p><p> </p><p><strong>Ingredients</strong></p><p>Nonstick cooking spray </p><p><strong>2</strong> cups all-purpose flour </p><p><strong>1-1/4</strong> teaspoons baking powder </p><p><strong>1/2</strong> teaspoon baking soda </p><p><strong>3</strong> tablespoons butter, softened </p><p><strong>1</strong> cup sugar or sugar substitute-sugar baking blend* equivalent to 1 cup sugar </p><p><strong>2</strong> eggs </p><p><strong>2/3</strong> cup plain fat-free yogurt </p><p><strong>2</strong> cups fresh or frozen cranberries, chopped </p><p><strong>1</strong> teaspoon finely shredded orange peel</p><ul> <li data-xf-list-type="ul">Sifted powdered sugar (optional)</li> </ul><p><strong>Directions</strong></p><p> </p><p><strong>1.</strong> Preheat oven to 350 degree friend. Coat a 10-inch fluted tube pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, and baking soda; set aside. </p><p><strong>2.</strong> In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar or substitute; beat until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and yogurt to egg mixture, beating after each addition just until combined. Fold in cranberries and orange peel. </p><p><strong>3.</strong> Spoon batter into the prepared pan, spreading evenly. Bake about 40 minutes or until a toothpick inserted near the center comes out clean. </p><p><strong>4.</strong> Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If desired, sprinkle with powdered sugar. Makes 12 servings. </p><p><strong>*Sugar Substitute: </strong>If using a substitute, add 1/4 cup water to the yogurt before adding to egg mixture. Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow the package directions to use the product amount equivalent to 1 cup sugar.</p></blockquote><p></p>
[QUOTE="moreluck, post: 263486, member: 1246"] [B]Orange Cranberry Cake [/B] [B]Ingredients[/B] Nonstick cooking spray [B]2[/B] cups all-purpose flour [B]1-1/4[/B] teaspoons baking powder [B]1/2[/B] teaspoon baking soda [B]3[/B] tablespoons butter, softened [B]1[/B] cup sugar or sugar substitute-sugar baking blend* equivalent to 1 cup sugar [B]2[/B] eggs [B]2/3[/B] cup plain fat-free yogurt [B]2[/B] cups fresh or frozen cranberries, chopped [B]1[/B] teaspoon finely shredded orange peel [LIST] [*]Sifted powdered sugar (optional)[/LIST][B]Directions[/B] [B]1.[/B] Preheat oven to 350 degree friend. Coat a 10-inch fluted tube pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, and baking soda; set aside. [B]2.[/B] In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar or substitute; beat until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and yogurt to egg mixture, beating after each addition just until combined. Fold in cranberries and orange peel. [B]3.[/B] Spoon batter into the prepared pan, spreading evenly. Bake about 40 minutes or until a toothpick inserted near the center comes out clean. [B]4.[/B] Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If desired, sprinkle with powdered sugar. Makes 12 servings. [B]*Sugar Substitute: [/B]If using a substitute, add 1/4 cup water to the yogurt before adding to egg mixture. Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow the package directions to use the product amount equivalent to 1 cup sugar. [/QUOTE]
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