Pocono Pabulum for Mind & Body: Cranberry Orange Christmas Cake

Tuesday, December 24, 2013

Cranberry Orange Christmas Cake

This cake is basically a cranberry version of the blueberry muffin recipe that I made last month, cooked into a cake, with pistachios added for color and a glaze added for decoration. The red cranberries and the green pistachios make it a beautiful, all natural cake perfect for Christmas dessert. Because it is made with all whole grains, healthy fats and mostly natural fruit sweetness, it is also a fairly healthy alternative to the average Christmas fruit cake. And the brandy glaze adds a little adult flare to the already intense cranberry and orange flavor.

Cranberry Orange Christmas Cake

1 C. organic plain soy milk

some ingredients

1 T. organic apple cider vinegar
2 C. organic whole wheat pastry flour

1 T. ground flax seed

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 C. organic canola oil

2 organic eggs (or 1/2 C. soaked chia seeds )
two oranges, zested and juiced

1 tsp. vanilla extract

3/4 C. cran-apple fruit relish (or preserves)

3/4 C. frozen organic cranberries

3/4 C. dried cranberries, soaked in 1/2 C. orange juice overnight, drained
1 C. chopped pistachios (I used salted)

Brandy Confectioners Glaze
mix together:
1 C. confectioners sugar
4 tsp. brandy
2 tsp. organic milk

In a small bowl, combine the soy milk and vinegar. Stir together and let sit for about 5 minutes until it thickens slightly. In another small bowl, mix together the flour, flax seed, baking powder, baking soda, salt and cinnamon. In a larger bowl, mix together the oil, eggs (or chia seeds), orange zest, vanilla and cranberry preserves. Add in the dry ingredients and stir to combine. Whisk in the soy milk mixture and then fold in the frozen and dried cranberries, and the pistachios. Pour batter into a bundt pan and bake at 350F for about 50 minutes. Let cool and top with a brandy confectioners glaze, if desired.