Cranberry Pecan Olive Oil Cake Recipes
CRANBERRY-PECAN OLIVE OIL CAKE
A soft cake spotted with yummy dried cranberries and pecans. A yummy alternative to butter-heavy cake recipes!
Provided by yp8190
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 40.3 g, Cholesterol 46.9 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 199.3 mg, Sugar 25.5 g
CRANBERRY BREAD
This Cranberry Bread recipe is made with Olive oil and Ricotta which gives it a beautiful moist texture. It is super easy to make and can be made ahead. Cranberry bread has a tangy lemon glaze and can be made with fresh or frozen fruit - perfect for using up any extra holiday cranberries!
Provided by Erin Clarkson
Categories Baking
Time 1h25m
Yield One loaf cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°f / 180°c. Grease a loaf pan and line with a parchment sling.
- In a large bowl, combine the sugar and lemon. Rub in with your fingers to help incorporate and release the oils from the lemon zest.
- Add the ricotta, Filippo Berio 100% Italian Olive Oil, eggs, and vanilla, and whisk well to combine.
- In a separate medium bowl, whisk together the flour, almond meal, baking powder, and salt.
- Add the dry ingredients to the bowl and fold in with a spatula to combine. Add the cranberries and fold in until incorporated.
- Transfer the mixture to the prepared loaf pan, and place the loaf pan on a baking sheet. Bake the loaf cake for 1 hour 10 minutes, checking after an hour, until a skewer inserted into the middle of the loaf pan comes out clean. Tent the pan with foil if needed to prevent excessive browning.
- Remove the cake from the oven and allow to cool for 10 minutes in the pan, then use the parchment sling as handles and transfer to a wire rack. Allow to cool completely.
- Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps. You want the mixture to be pretty thick.
- Spread the glaze over the surface of the loaf cake. Leave to sit for 5 minutes then add any toppings such as sanding sugar, if using. Allow to stand to let the glaze sit a little.
- Slice using a sharp bread knife. Store leftovers wrapped or in an airtight container at room temperature.
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