Cranberry-Orange Tea Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The word dessert can mean many different things. In our Test Kitchens, we had trouble deciding whether to consider this a dessert or a sweet bread. One thing we did all agree on-call this what you may, whole-wheat never tasted better. Ingredients:
1 cup all-purpose flour |
3/4 cup whole-wheat flour |
3/4 cup granulated sugar |
2/3 cup sweetened dried cranberries, coarsely chopped |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3/4 cup 1% low-fat milk |
2 tablespoons butter, melted |
1 tablespoon grated orange rind |
1 large egg |
cooking spray |
1/2 cup powdered sugar |
1 tablespoon orange juice |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a large bowl, and make a well in center of mixture. Combine milk, butter, rind, and egg; add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
3. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack. Combine the powdered sugar and orange juice; drizzle over bread.
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