Steamed Cranberry Nut Cake
- Friday, November 23, 2007
Yield: 1 cake (12 slices)
1 cup unbleached all purpose flour
1/3 cup whole wheat flour
½ cup Splenda
1 teaspoon baking soda
¾ cup freshly-squeezed orange juice
2 cups fresh or frozen cranberries (may substitute ½ cup dried cranberries)
½ cup chopped walnuts
Dessert Sauce (optional):
1, 13 ounce can evaporated skim milk
3 Tbsp sugar
3 Tbsp splenda
2 Tbsp cornstarch
1/3 cup skim milk
1 tsp vanilla
2 tsp orange liqueur
1 tsp brandy
- Cake Directions:
1. In a medium bowl, combine the flour, sugar, and baking soda
2. Stir in the orange juice just until the ingredients are combined
3. Stir in the cranberries and the nuts
4. Pack the dough into a round cake pan. Cover the cake pan well with foil.
5. In a large pot, bring water to a boil.
6. Arrange the cake pan into a large pot so that the bottom ½ of the cake pan is immersed in the boiling water. An empty tuna can may be placed in the bottom of the pot to help hold the cake pan.
7. Reduce heat to a simmer and allow the cake to cook for 1 ½ to 2 hours or until the center of the cake is cooked all the way through.
8. Allow cooked cake to cool until inverting onto a serving plate.
9. Drizzle cake with the orange brandy dessert sauce if desired.
Dessert Sauce Directions:
1. In a small saucepan, combine evaporated skim milk, sugar, and Splenda, place pan over low heat.
2. In a cup with a tight-fitting lid, pour in the corn starch and the skim milk. Place lid on cup and shake contents vigorously until a smooth paste is formed. Slowly add this mixture to the evaporated skim milk and sugar mixture, stirring together all ingredients with a wire whisk. Continue cooking over low heat until sauce thickens.
3. Add the vanilla, liqueur, and brandy to the sauce pan and simmer for 1 additional minute. Sauce may be immediately drizzled over cake or stored in the refrigerator until ready for use and then reheated briefly in saucepan.
- Nutrition Facts:
- Nutrition information per serving without dessert sauce (1/12 of cake):
97 calories, 3 gm protein, 16 gm total carb, 3.3 gm total fat with 0.2 gm saturated, 0 mg cholesterol, 2 gm fiber
(Using dried cranberries rather than fresh adds an additional 7 calories and 2 gm total carbohydrate per serving)
Nutrition information per serving of dessert sauce (1 Tbsp + 1 tsp): 51 kcal, 3 gm protein, 9 gm total carb, 0 gm fat, 1.5 mg cholesterol, 109 mg calcium
- Adapted recipe by Marianne Wetherill, RD/LD, St John Medical Center