Cranberry Jewel Cake Recipe
For cake:
1 1/2 cups packed light brown sugar
3/4 cup skim milk
3 tablespoons vegetable oil
2 teaspoons grated orange zest (colored portion of peel)
1/2 teaspoon orange extract
2 1/4 cups cake flour
1/2 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, halved or coarsely chopped
4 large egg whites
For glaze:
3/4 cup granulated sugar
1/4 cup water
2 cups fresh or frozen cranberries
To prepare cake: Preheat oven to 350� F. Grease a 9-inch springform pan. Combine
brown sugar, milk, oil, orange zest and extract in a large bowl; beat until
smooth.
In another large bowl, combine flour, dry milk, baking powder and salt. Add to
brown sugar mixture, stirring just until combined. Stir in cranberries. Set
aside.
With clean beaters, beat egg whites to stiff peaks in large, clean bowl. Fold
half the whites into batter, then fold remaining whites into batter. Pour batter
into pan. Bake until cake springs back when touched, 45 to 50 minutes. Let cool
on wire rack 10 minutes, then remove side of pan and let cool completely.
While cake is baking, prepare glaze: Combine sugar and water in medium saucepan.
Bring to a boil, stirring until sugar is dissolved. Boil without stirring until
sugar is a deep caramel color, about 10 minutes. (Watch carefully; caramel can
burn easily.)
Add cranberries to caramel, cooking until berries "pop" and stirring until
caramel is smooth, 1 to 2 minutes. Place cake on serving plate. Pour warm
cranberry glaze over top of cake, spreading evenly. Let stand at least 1 hour.
Serves 16.
Source: Adapted from 1,001 Delicious Desserts for People With Diabetes
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