Challenging Arts & Crafts

moist cranberry macadamia cake..





There are so many variations of this cake... I had one posted a week ago called Easy Carrot Plum Cake . And while the recipe of the carrot plum cake calls for more fat, here the ingredient that makes this cake a super moist one is the crushed pineapple...

A friend told me to try crushed pineapple  because it´s really making the cake so soft and yummy that you won´t even notice that pineapples are included.
So, here it is and I hope you would try this very easy scrumptious recipe.. 






Moist Cranberry Macadamia Cake

Ingredients:

dried ingredients:
1 3/4 cups whole wheat flour
1 cup granulated sugar or Stevia powder
1 cup dried cranberries
1/2 cup dried coconut flakes
1/2 cup macadamia nuts, crushed
3 tsp baking soda
a dash of salt
1 tsp ground cinammon
1 pack Vanilla sugar

wet ingredients:
3 large eggs
3 tbsp olive oil
2 cups grated carrots
250 grams pineapple chunks drained and crushed


for the frosting :

250 ml whipping cream with lesser fat ( I used Rama Cremefine) 
3/4 cup powdered sugar or stevia powder
1 pack Vanilla sugar
1 pack cream stiffener powder of 8 grams ( I used Dr, Oetker Sahnesteif) 


Preparations: 

   Preheat the oven at 180°C/350°F. Brush the  inside of a bundt baking pan
   with margarine, set it aside for filling later.

 1. Combine all dried ingredients in a bowl, mix thoroughly until well 
     blended, set aside.

2. In another bowl, beat the egg adding the oil, stir until oil is well  
   blended with the eggs.. then add the grated carrots and the crushed 
   pineapple.  Add this mixture to the bowl of dried ingredients and using a
   spoon , mix thoroughly until all dried ingedients are well coated with the 
   egg mixture and become moist.

3. Fill this mixture into the bundt pan and bake for about 45 minutes .
   Make a test, if the toothpick inserted in the center of the cake comes out 
   clean, then the cake is done. Cool the cake completely on a wire rack..

4. Make the frosting by whipping the cream adding the sugar by & by and the    cream stiffener until the cream mixture becomes stiff. Use the whipped 
  cream to top and cover the cake completely.

5. Sprinkle with flaked coconut and serve with more whipping cream on the       side of the cake... Good for coffee breaks or afternoon tea.









HAPPY BAKING !

Til next, xoxo

Mercy


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