A moist, fruity snack­ing cake as sub­stan­tial as it is de­li­cious

Orlando Sentinel - - COOKING & EATING - By El­lie Krieger

This is not the airy, sug­ary kind of cake you’d typ­i­cally stick a can­dle in for birth­days — this cake sat­is­fies in a com­pletely dif­fer­ent way. Homey and com­fort­ing, it boasts a moist, muffin­like crumb, is stud­ded with cran­ber­ries and topped with a crunch of brown-sug­ared wal­nuts. Like the most de­li­cious hol­i­day can­dle, it’s per­fumed with or­ange, cin­na­mon and cloves.

Called a snack­ing cake be­cause it’s ideal for ex­actly that, it begs to be shared with a friend over a cup of tea or cof­fee or sa­vored as a recharge on a bustling win­ter’s af­ter­noon.

With just the right level of sweet­ness from maple syrup, whole grain flour, health­ful oil in place of but­ter, and plenty of nuts, this cake pro­vides more than plea­sure; it gives you some steady sus­te­nance too.

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