Molasses Cranberry Cake - Cook For Your Life- cancer free recipes

Molasses Cranberry Cake

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 18 ingredients

Not Grandma’s fruitcake, this rich, dark confection is absolutely delicious. It makes a wonderful, lighter textured alternative to the season’s perennial cake. Not to mention it’s a lot less work. Another plus is that...


  • ½ cup whole wheat pastry flour
  • ½ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoons salt
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 5 tablespoons milk
  • ½ teaspoon cider vinegar
  • ½ cup plus 2 tablespoons molasses
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1 teaspoon ginger, freshly ground
  • ¼ cup butter, melted
  • ½ cup dates , chopped(optional)
  • 1½ cup fresh or frozen cranberries

Nutrition Facts


285 cals


8 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


53 g


36 g


3 g


4 g


268 mg


  1. Preheat the oven to 350 degrees. Butter and flour a 9-inch spring form pan. Set aside.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and allspice. Set aside.
  3. In another bowl. Lightly whisk together the milk, vinegar, molasses, brown sugar, eggs, grated ginger, and melted butter.
  4. Add the wet ingredients to the dry ingredients. Stir with a wooden spoon until just combined, then fold in the chopped dates and cranberries.
  5. Pour into the prepared cake pan and bake for 30-35 minutes until a toothpick comes out clean. Let cool completely before removing from pan.

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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