Cranberry Nut Tea Cake Recipe
Diabetic Friendly Recipe
Use fresh or frozen cranberries in this tangy cranberry nut tea cake recipe. Once baked, sift powdered sugar on top of the cake and cut into 2 and 1/2 inch squares.
1-3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup orange juice
1/3 cup plus 2 tablespoons corn oil
1 large egg
1/2 cup fresh or thawed frozen cranberries, chopped
1/2 cup chopped walnuts
1 teaspoon grated orange zest
1 tablespoon powdered sugar
Preheat the oven to 375 degrees. Prepare an 8-inch square baking pan with non-stick pan spray.
Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.
Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.
Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.
Recipe Yields: 9 servings
Serving Size: One 2-1/2 inch square
Calories: 299; Fat: 16g; Cholesterol: 24mg; Sodium: 218 mg; Carbohydrates: 35g; Fiber: 1g; Sugars: 15g; Protein: 4g
Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat