TUSCAN SUN ORANGE CRANBERRY CAKE

Tuscan Sun Orange Cranberry Cake image

This recipe came to be through much trial and error. Growing up, my family used farina flour in desserts, and I thought it would lend a nice texture to this cake. It's an Old World Italian-style cake, delicious but not too sweet. The orange-cranberry combination is perfect! -Ninette Holbrook, Orlando, Florida

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/3 cup sugar
1/3 cup canola oil
2 large eggs, room temperature
1 tablespoon grated orange zest
1 tablespoon orange juice
1/3 cup all-purpose flour
1/3 cup cream of wheat or farina flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup dried cranberries, chopped
1/4 cup sliced almonds
ORANGE GLAZE:
3/4 cup confectioners' sugar
1 tablespoon orange juice
2 teaspoons 2% milk
Grated orange zest, optional

Steps:

Preheat oven to 350°. Grease an 8-in. round baking pan., In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries., Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.

Nutrition Facts : Calories 263 calories, Fat 12g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.