Make Holiday Desserts Without Refined Sugars: Cranberry Orange Cake


| October/November 2010



SERVES 12

• 1 1/2 cups unsweetened orange juice
• 1 cup rolled oats
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 teaspoons orange extract, divided
• 2 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup fresh cranberries, washed and sliced
• 2 cups heavy (whipping) cream

1. Preheat oven to 350 degrees.

2. Beat together orange juice, oats, butter, eggs and ½ teaspoon orange extract. Add flour, baking soda, baking powder and cranberries. Beat well. 

3. Spoon into a greased and floured 9-by-13-inch baking pan, spreading batter evenly in pan. Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. 

4. Beat whipping cream and remaining teaspoon of orange extract at high speed with an electric mixer until soft peaks form.





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