Cranberry Tea Cake

Cranberry Tea Cake

Although this may look like a lot of ingredients, this cake comes together quickly and is always dense and moist.  The Cranberry Tea Cake freezes well, so you can make it ahead and frost it just before serving.  If I frost it, I use a cream cheese frosting with the zest of an orange stirred in. 

3 cups flour

1 cup sugar

¾ cup brown sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon cloves

In a mixing bowl, stir together the above dry ingredients.

1 cup oil

1 cup crushed pineapple, drained

3 eggs

1 teaspoon vanilla

In a mixing bowl, stir together the above wet ingredients.  Stir the wet ingredients into the dry ingredients.

1 cup chopped pecans, toasted

¾ cup dried cranberries

Fold the nuts and cranberries into the mixture. Pour the mixture into a 9 X 9 shaped pan coated with cooking spray. Bake at 325 for approximately 35 minutes, until a toothpick inserted in the center comes out clean.  Serves 10