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Cranberry Nut Tea Cake

Source of Recipe

Marla


List of Ingredients

DIABETIC CRANBERRY NUT TEA CAKE
Yield: 1 Cake (9 Servings)

- 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup orange juice
- 1/3 cup plus 2 tablespoons canola or corn oil
- 1 large egg
- 1/2 cup fresh or thawed frozen cranberries, chopped
- 1/2 cup chopped walnuts
- 1 teaspoon grated orange zest
- 1 tablespoons powdered sugar




Recipe

Preheat the oven to 375 degrees F. Prepare an 8-inch square
baking pan with non-stick pan spray.

Combine the flour, sugar, baking powder, salt, and cinnamon
in a medium bowl; mix to blend. Stir in the orange juice, oil,
and egg. Fold in the cranberries, walnuts, and orange zest.

our the batter into the prepared pan. bake for 25 to 30
minutes, until the top is firm and an inserted toothpick
or knife comes out clean. Cool on a wire rack.

Before serving, sift powdered sugar on top of the cake and cut
it into nine 2-1/2 inch squares.

Nutritional Information Per Serving (1 piece-2-1/2 inch squares):
Calories: 299, Fat: 16 g, Cholesterol: 24 mg, Sodium: 218 mg,
Carbohydrate: 35 g, Dietary Fiber: 1 g, Sugars: 15 g, Protein: 4 g
Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat