Tuesday, August 1, 2017


 2 cups all-purpose flour  

1 1/2 cups quick oats (uncooked)

1 cup sugar
1/2 cup chopped nuts
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup milk
3 eggs
3/4 cup finely chopped peeled apple
3/4 cup butter, melted
1 tbsp grated orange peel
1 1/2 cups chopped cranberries
1 cup powdered sugar
4 1/2 tsp orange juice

Preheat oven to 325 degrees. Generously grease a 12-cup Bundt baking pan; set aside.

In a large bowl combine the flour, oats, sugar, nuts, baking powder, salt, and baking soda; blend together well. Add the milk, eggs, apple, butter, and orange peel; mix until well blended. Fold in the cranberries. Pour batter into the prepared Bundt pan. Bake in 325 degree oven for 55 to 60 minutes or until golden brown. Cool cake in the pan for 15 minutes before removing to cool completely on a wire rack. After cake has cooled, mix the powdered sugar with the orange juice and drizzle over the top of the cake. Garnish with additional walnuts, if desired.

Yield: 12 servings

Note: File Photo

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