Seriously Good Cake

The Dallas Morning News frequently has excellent recipes in their Your Life section. I've found many good keepers in the past few years there. I found the one below this week and it may now rank as one of my very favorite desserts ever...but there are so many from which to choose.

Unfortunately, I can't find it listed on their website, so here it is re-typed. Hope they don't mind.


Pumpkin-Cranberry Spice Cake

• 1 1/2 cups all-purpose flour
• 1 cup whole what flour
• 1 T cinnamon
• 2 tsp ground ginger
• 1 tsp allspice
• 1 tsp nutmeg
• 2 teaspoons baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups sugar
• 1/3 cup canola oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 15-ounce can pumpkin
• 2 tsp grated orange zest
• 2 T orange juice
• 2 T water
• 1 cup dried cranberries
• powdered sugar, for dusting

Heat oven to 350 degrees. Coat a large Bundt pan with cooking spray or brush with oil Add a small amount of granulated sugar and turn the pan to coat. Discard excess.

In a medium bowl, stir together both flours, the cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt.

In a large bowl, combine the sugar, oil, eggs and vanilla. Beat with an electric mixer on high until the mixture is thick and pale, about 3 minutes. Add the pumpkin, orange zest, orange juice and water. Beat on low until smooth.

Sift the dry ingredients on top of the pumpkin mixture and stir just until combined. Stir in the cranberries.

Using a rubber spatula, scrape the better into the prepared pan, smoothingthe top. Bake for 40 to 50 minutes, or until a skewer inserted comes out clean. Turn the cake out onto a wire rack to cool completely.

Dust with powered sugar before serving. Makes 16 servings.

YUM!