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–+ servings

Cranberry, orange and pecan loaf cake

A sumptuous low fat, reduced sugar cake perfect for using up leftover cranberries
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Cake
Calories:
Ingredients Equipment Method Notes

Ingredients
  

  • 210 ml soya milk plus 60 ml extra if oil free
  • 1 large orange, juice and zest
  • 250 grams wholewheat or gluten free self-raising flour *
  • 1 teaspoon baking powder *
  • pinch salt
  • 80 grams coconut sugar
  • 2 tbsp maple syrup
  • 60 ml olive oil or organic rapeseed oil or see below for oil free option
  • 1 teaspoon vanilla extract
  • 150 grams cranberries fresh or frozen OR
  • 100 grams dried cranberries soaked in hot water and drained
  • 50 grams pecan nuts optional

Equipment

  • non-stick baking paper
  • 2lb loaf tin
  • 1 large bowl
  • 1 jug

Method
 

  1. Pre-heat the oven to 180ºC/350ºF/Gas 4. Lightly grease the inside of the loaf tin and line with non-stick baking paper.
  2. Pour the soya milk into a jug. Add the orange juice - this will curdle the milk slightly.
  3. Pick out 10 nice looking whole pecans and put to one side. Chop the remaining nuts into small pieces.
  4. In a large bowl, add the flour, baking powder, salt and orange zest. Stir well to combine.
  5. In the jug of milk, add the coconut sugar, maple syrup, oil (if using) and vanilla extract. Whisk it all together.
  6. Pour the milk mix into the dry mix and stir well to combine - add the cranberries and pecan nuts as everything comes together. Act swiftly but gently.
  7. Pour the mix into the baking tin, spreading it out to the corner. Tap it on the work top. Arrange the pecan nuts on the top, gently pressing them into the mix and swiftly transfer the tin to the oven.
  8. Bake for 25 minutes, then remove the tin from the oven. Pierce with a cocktail stick or skewer to check it is done - if it comes out a bit sticky then return to the oven for a couple more minutes.
  9. Once the loaf is done, remove from the oven and leave to cool for 5 minutes before turning it out on to a cooling rack. Leave to cool completely. Store in an air-tight container for up to 4 days.

Notes

*If you only have plain wholewheat or gluten free flour, add an extra teaspoon of baking powder to get a good raise

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