Spelt Flour Cranberry Cake

I wasn’t sure whether to call this a cake or a bread. Americans tend to call cakes baked in a loaf pan breads. Where I come from pumpkin bread, gingerbread and the such would be considered cakes. Either way and whichever name they go by, we love those seasonal favorites. This one is moist, dense and delicious — wonderful, wonderful at teatime.


While I’m not a big fan of dried cranberries for baking, I love fresh ones. They give a lovely tartness to cookies, cakes and muffins that brightens up the taste. I used whole grain spelt flour for this cake which turned out nicely rich and nutty. Spelt is related to wheat but is nutritionally superior and more easily digestible. I haven’t tested this recipe with whole wheat but I’m pretty confident it can be substituted for spelt (perhaps with a minor quantity adjustment), as the two flours have a similar consistency.

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SPELT FLOUR CAKE RECIPE

Yield: 8 servings

Prep Time: 10 min

Cook Time: 30 MIN

Ingredients:

4 large eggs
¾ cup canola oil
¾ cup muscovado sugar
1 ½ teaspoons vanilla extract
1 ripe banana, mashed
Grated zest of 1 orange
1 ½ cups whole spelt flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon (optional)
¼ teaspoon salt
1 cup fresh cranberries, halved

Directions:

Preheat the oven to 375 degrees Fahrenheit. Line a 9X5 loaf pan with parchment paper.

Using an electric mixer, mix the eggs, oil, sugar, vanilla, mashed banana and orange zest until well combined. Sift the flour, baking powder, cinnamon (if using) and salt into a bowl and add to the wet mixture. Mix again until the batter is smooth and shiny. Fold in the cranberries.

Transfer the batter into the prepared pan. Bake until the cake is set and a skewer inserted in the center comes out almost clean, about 30 minutes.

Cool on a rack before unmolding.

 

4 Responses to “Spelt Flour Cranberry Cake”

  1. 1

    Eha — 12/10/2012 @ 2:56 am

    This looks very enticing, even for a non-cake maker like me! I would call it a bread too. I love spelt flour and bread, which is starting to become more widely known in Australia. Did you know Julius Caesar’s troops lived on spelt bread, as it not only contains carbohydrates but nearly 30% of protein, ie a ‘complete’ food :) !

  2. 2

    Nisrine — 12/10/2012 @ 9:29 pm

    I didn’t know but I’m not surprised. Spelt is a very nutritious grain.

  3. 3

    jack — 10/27/2013 @ 2:27 pm

    Thank you for this recipe! It’s perfect. Healthy (I think), but so tasty. It’s also very easy to make. The only addition I make is a little bit of freshly ground nutmeg. I’ve only recently discovered spelt, and can’t see myself going back to regular flour any time soon. Happy baking to you, best regards, Jack from Amsterdam.

  4. 4

    Nisrine — 10/27/2013 @ 7:26 pm

    Jack, I’m so happy you enjoyed. Thank you!

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