Zucchini, Cranberry and Walnut Cake

This slightly sweet loaf of Walnut Cake is perfect with a cup of tea, or as part of a light lunch with a salad and iced tea.  It fits the bill for both something bread-like and dessert-like and it isn’t difficult to have these ingredients on hand if you use “craisens” or dried cranberries.  The lemon glaze is, of course, optional. 

Zucchini, Cranberry and Walnut Cake
Courtesy of:
Recipes: Breads and Muffins
Ingredients
Cake Ingredients
  • 1 cup whole wheat flour
  • 2 cups unbleached white flour
  • 1 ¼ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup egg substitute
  • 2 (2 1/2-ounce) jars prunes baby food
  • 2 tablespoons canola oil
  • 2/3 cup buttermilk
  • 3 tablespoons thawed frozen orange juice concentrate
  • 2 teaspoons pure vanilla extract
  • 3 cups shredded zucchini, blotted dry
  • 1 ½ cups fresh cranberries
  • ½ cup chopped walnut pieces
  • 1 tablespoon grated orange zest
  • 1 tablespoon grated lemon zest
Lemon Icing Ingredients
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
Method
For the Cake
  1. Mix the whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  2. Whisk the eggs, egg substitute, prunes, canola oil, buttermilk, orange juice concentrate and vanilla in a separate bowl.
  3. Add the dry ingredients to wet ingredients and whisk until smooth.
  4. Fold in the zucchini, cranberries, walnuts, orange zest and lemon zest.
  5. Spray two 5 x 9-inch loaf pans with non-stick cooking spray. Divide the batter between the pans.
  6. Bake at 350 degrees for 1 hour and 20 minutes.
  7. Cool in the pans for 10 minutes. Then remove cakes to a wire rack to cool completely.
Lemon Icing
  1. Combine the confectioners' sugar, lemon zest and juice in a bowl; whisk until smooth and sugar is completely dissolved.
  2. Spoon over the top of the cooled cake.
Notes
Lake Austin Spa Resort in Texas has been honored by the Zagat Survey as the Number Five Spa in the U.S. and by Condé Nast Traveler, Travel + Leisure. Guests enjoy gracious accommodations, deliciously healthy cuisine, world-class spa services in the LakeHouse Spa, unlimited fitness classes, activities and discovery programs, all in a haven of peace and tranquility.

 

May 18, 2015 | | Tags:

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