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“Back in the day”…the Arbor Cafe day, that is, R’s favorite birthday cake was one the cafe made that was cranberry-chocolate…no frosting.  I took no recipes with me into the studio in 2004, but the last few years, at birthday time,  there has been a certain pining for the cranberry chocolate cake, so this is the version I’ve come up with…it’s good…dense, seems to ALMOST be as good as the remembered cake…

Cranberry Chocolate Cake

preheat oven to 350…roast pecans or walnuts for 18 minutes at 350

1 2/3 c. all purpose flour                            1/2 c soy milk (I used 2% regular milk)

1 1/2 c. sugar                                            1/2 canola oil (I used light olive oil)

3/4 c. Dutch process cocoa                           i c. applesauce

1 1/2 tsp. baking powder                             1/2 c. chopped walnuts or pecans roasted

1/2 tsp salt                                                 1 c. dried cranberries

1/2 tsp baking soda                                     1/2 c chocolate chips (I added these…)

 

1.  Combine flour and the next 5 ingredients (through soda) in a large bowl, stirring with a whisk until mixed.

2.  Combine milk, oil and applesauce, and mix…add to flour mixture stirring just until moist.

3.  Stir in cranberries, chocolate chips and nuts.

4.  Spray a 10 inch spring-form pan with baking spray.  Batter will be very thick.

5.  Bake at 350 for 50 minutes or until edges begin to pull away from sides of pan.  Cool on a wire rack.

6.  Sprinkle with 1 TBLSP powdered sugar

(Everybody asked for the recipe…it lasts well if wrapped, and is nice and dense).

cake 1cake battercake cooling

cake 4cake 6

cake 5