Orange Cranberry Swedish Visiting Cake
We’re currently operating on Whittle the Middle status here in the Branny house. Well, I’m not. The Omnivore is, though. And since I’m in charge of all the food in the house (control freak, much?), it is a joint affair.
The Omnivore hardly needs lose weight, though, thanks to my cooking. But, hey, I’ll humor him.
Usually, I make delicious, healthy meals and he washes these tasty dishes down with Famous Amos Cookies or dark chocolate candy bars. I usually end the night with a bowl of plain yogurt and chopped fruit as dessert. But Whittle the Middle mode means no more desserts for the ‘Vore. Well, no more storebought desserts, at least. He still has a sweet tooth. So I help him out by making healthier treats for his enjoyment.
I changed it up a lot, though. The proportions stayed basically the same, but nearly every ingredient was changed. This begs the question, is this an original recipe? Surely it is inspired by another source, but doesn’t all cooking come from previous inspiration?
One Year Ago: Compromise Bread
Orange Cranberry Visiting Cake
This is great for a dinner party. Easy to whip up and bakes in 25 minutes while you eat. Supreme served warm.
1 cup sugar
grated zest of 1 orange
2 large eggs
1/2 tsp salt
1 tsp almond extract
1 cup whole wheat pastry flour
1/2 cup olive oil
1/4 – 1/2 cup cranberries
Preheat oven to 325*. Rub together sugar and orange zest. Beat in eggs to sugar mixture. Add salt and extract. Fold in flour and add olive oil last. Pour into greased 9″ skillet. Sprinkle fresh or frozen cranberries into batter. Bake for 25 minutes or until set and edges appear slightly browned and crisp. Serve directly from skillet or turn out onto a platter.