Tuesday, November 18, 2008

(Rebecca's) Colonial Cranberry Cake

Rebecca's social studies assignment has to do with New England. She has two N.E related projects. The first is to create a brochure for a ski resort. The other is to bake something using either cranberries or blueberries, both native to New England. Since cranberries are seasonal we decided that we would bake something using cranberries. This recipe is two-fold. One of the key ingredients in this cake is cranberry sauce. The children will learn how to make a cranberry cake as well as cranberry sauce that they can serve for Thanksgiving!


2 cups fresh cranberries
2 1/2 cups sugar
2/3 cup of water
3 cups of flour, unbleached and unsifted
2/3 cup of orange juice
1 cup of canola oil (it is heart healthy!)
4 eggs
2 tsp. vanilla
3 tsp baking powder

Preheat oven to 350 degrees.
In a medium sauce pan pour cranberries, water and 1 cup of sugar.
Bring to boil. Reduce heat and simmer. Cranberries will start to pop open. You can help them along by using a potato masher and smash all the fruit. Bring the mixture back up to a boil so that it thickens to resemble the consistency of cranberry sauce. (Hey, guess what you have just made!)
When sauce has thickened remove from heat and set aside.

In a large bowl combine (in no particular order):

the remainder of the sugar
Canola oil
orange juice
baking powder and
your home made cranberry sauce

Mix well. Mixture will turn pink. Pour into 2 well greased loaf pans or 1 bundt pan.

Loaf pans bake for 1 hour and bundt pan bake 75 minutes. Test for doneness. Let cool 20 - 30 minutes before serving.

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