By Fran Costigan
Moist and bursting with sweet berry and citrus flavors, this bountiful cake is a beauty. The generous yield of batter must be baked in a hollow-centered bundt pan to ensure the cake bakes all the way through. I think the dried cranberries add a lovely sweet-tart note, but feel free to substitute dried blueberries or cherries—just remember to change the name!
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups white all-purpose flour
- 2 tsp baking soda
- 1 tsp fine sea salt
- 1/2 tsp aluminum-free baking powder
- 1 cup plus 3 tbsp organic sugar
- 2/3 cup organic canola oil plus more for the pan
- 2 cups orange juice
- 2 tbsp apple cider vinegar
- 2 tbsp pure vanilla extract 1/4 tsp orange oil
- finely grated zest of 2 medium oranges (organic is best)
- 2/3 cup dried cranberries (see tips)
- Position a rack in the middle of the oven and preheat to 350°F. Thoroughly oil a 12-cup bundt pan or use a non-stick cooking spray.
- Place a wire mesh strainer over a medium bowl. Add the whole wheat pastry flour, white flour, baking soda, salt, baking powder and sugar to the strainer and sift into the bowl. Stir with a wire whisk.
- Add the oil, orange juice, vinegar, vanilla extract, orange oil and orange zest to a separate medium bowl and whisk until well combined. Pour into the dry mixture and whisk until the batter is smooth. Stir the dried cranberries into the batter. note: If your dried cranberries are not moist, plump them for a few minutes in boiling water. Drain and proceed.
- Pour the batter evenly into the prepared bundt pan. The pan will be about 2/3 full. Rotate the pan to level the batter and tap it lightly on the counter to pop some of the air bubbles.
- Bake 40 to 43 minutes, or until the cake is lightly browned and a tester inserted in a few spots near the center is clean or holding just a few moist crumbs.
- Remove the cake from the oven and cool on a wire rack 5 or 6 minutes. Carefully run the tip of a small thin knife between the top of the cake and the pan. Place another wire rack on top of the cake and invert. Wait 1 to 2 minutes and lift the pan from the cake. Cool the cake completely before serving. If the cake sticks to the pan when it’s inverted on the rack, wet a kitchen towel in hot water, wring it out and place it over the pan. Shake the pan gently and the cake will release.
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