Cranberry & Prune Cake - Cook For Your Life- anti-cancer recipes

Cranberry & Prune Cake

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

If ever there was an antidote to heavy fruitcake, this is it. This simple Cranberry & Prune Cake not only looks like the holidays, it tastes like them too. The sweetness of the fruity,...


Ingredients


  • 1 cup whole wheat pastry flour
  • ½ teaspoon cinnamon, ground
  • ½ teaspoon nutmeg, freshly ground
  • ⅔ teaspoon cloves, ground
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup cane sugar, 1 tablespoon reserved
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ¼ cup  prunes, chopped
  • 1¼ cup fresh or frozen cranberries

Nutrition Facts

Calories

176 cals

Fat

9 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

24 g

Sugar

15 g

Fiber

2 g

Protein

2 g

Sodium

131 mg

Directions

  1. Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, lemon zest, baking powder and salt.
  3. In a large bowl, using an electric mixer, cream together the sugar and butter until fluffy. Add the eggs in one at a time, scrape down the sides of the bowl, then slowly add in the flour mixture and the chopped prunes. Mix just until combined.
  4. Spoon the batter into the prepared baking pan, evenly spread the batter and smooth the top. Sprinkle the cranberries over the cake, and gently press into the batter. Sprinkle with the reserved 1 tablespoon of sugar.
  5. Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool, then serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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