I love the smell and taste of this flavor combination, so lovely! If you are looking for a simple and delicious sheet cake this might be just what you are looking for.
I still had some cranberries left from Christmas baking and my kids have been eating oranges, I had everything at home to whip this up. I used spelt flour and maple syrup to make it a healthier treat.
Cranberry and Orange Sheet Cake
- 1 cup dried cranberries, chopped
- 2/3 cup orange juice
- 1 cup maple syrup
- 1/3 cup buttermilk
- 2/3 cup grapeseed oil
- 4 eggs
- 3 cups spelt flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 4 tbsp orange zest
-Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan.
-Soak cranberries in orange juice for 15 minutes.
– In a large bowl mix together flour, baking powder, salt and orange zest.
-In a separate bowl whisk eggs, oil, buttermilk and vanilla, then add the cranberry mixture. Stir in flour until well combined. Fill into the prepared baking pan.
-Bake in preheated oven for 30 – 40 minutes or until tester inserted into middle of cake comes out clean.
-Let cool completely. Cut into squares, decorate with an icing if desired, I used maple syrup and small cranberry pieces and orange zest.
-Can be baked in a smaller sheet pan, a bundt form or muffin tins.
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