Fresh Cranberries and orange juice make this a delicious cake perfect for Christmas morning breakfast. It isn't too sweet and can be made the day before, it also freezes well. Serve it with scrambled eggs, fresh fruit, coffee, hot tea or hot chocolate for a simple but, lovely holiday morning.
3 cups white flour
1 cup whole wheat flour (or use all white)
2 tsp baking soda
1 1/2 tsp salt
2 cups sugar plus 1/4 cup sugar
2 cups fresh cranberries, quartered
1 Tablespoon dried grated orange peel
1 cup orange juice (bottled or made from frozen)
1 cup water
2/3 cup vegetable oil
1 cup chopped pecans or walnuts
Rinse cranberries, quarter, place in bowl and sprinkle 1/4 cup sugar on them and set aside.
In a medium bowl mix together flour, baking soda, salt, set aside.
In a large separate bowl mix 2 cups sugar, orange peel and oil. Add eggs, mix well. Mix by hand. Slowly add flour mixture, orange juice and water to sugar mixture. Mix well and add cranberries (sugar and all) and nuts.
Pour into a greased 9 x 13 casserole dish. Bake 350 degrees for 35-40 minutes, or until tooth pick comes out clean and cake has browned.
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