Shelly's Recipe

CINNAMON-CIDER-CRANBERRY CAKE

Category: Cakes

Butter-flavor no-stick spray
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup fresh or frozen whole cranberries, picked over, rinsed and patted dry
1 cup sugar
2 tablespoons canola or safflower oil
2 tablespoons unsalted butter, at room temperature
1 large egg
1 cup apple cider or apple juice I used cider
1/2 cup unsulfured molasses

Position a rack in the center of the oven and preheat it to 350 degrees F. Generously coat the baking pan (9-inch bundt pan) with cooking spray. Dust with flour and tap out the excess flour. (Be sure to grease and flour the pan very thoroughly so the cranberries do not stick.) (I used Baker's Joy and the cake flew out of the pan.)

Sift together the flour, baking soda, cinnamon, and salt onto a sheet of wax paper or into a bowl. Combine about 3 tablespoons of the flour mixture with the cranberries in another bowl, and toss well. Set aside.

In a large bowl of an electric mixer, beat together the sugar, oil, butter, until well-blended. Add the egg and beat well.

In a small saucepan, bring the cider or apple juice to a boil. Remove from heat and add the molasses, stirring until it dissolves.

With the mixer on very low speed, alternately add the dry ingredients and molasses mixture to the beaten sugar-egg mixture, beginning and ending with the dry ingredients. Stir in the cranberries. The batter will be quite thin. Spoon the batter into the prepared pan. Bake for 45 to 50 minutes or until the top is springy to the touch and a cake tester inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then invert onto another rack and let cool.