A fun cranberry-orange pound cake to make your lover’s mouth water
By Brittney MacDonald, Life & Style Editor
Ingredients for the cake:
2 ¾ cups all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 ½ tsp. salt
1 cup margarine
1 ½ cups sugar
2 tbsp. orange zest
½ tsp. orange extract or orange blossom water
½ cup vegan sour cream
1 cup chickpea flour
1 cup water
2 ¾ cups dried cranberries
¼ cup vegetable oil
2 tbsp. orange juice
For the glaze:
1 ½ cups powdered sugar
3 tbsp. orange juice
1-2 drops red food colouring (optional)
First off, preheat oven to 350 F. Mix flour, baking powder, baking soda, and salt into a bowl, then set aside.
In a mixer, beat the margarine and sugar until it appears fluffy. Then add orange zest, orange extract/orange blossom water, and vegan sour cream, mixing continuously until all ingredients are evenly combined. Use a spatula to guide anything back down into the mixing bowl if you need to.
Using a blender on high, mix chickpea flour and water together until it’s the consistency of heavy cream. Then, while the mixer is on low, add the chickpea-flour mixture to the mixing bowl with the sugar, margarine, and sour cream mixture. Add it slowly, and scrape the sides when need be to ensure it’s mixing thoroughly.
Mix oil and orange juice, then alternate adding the oil mixture and the dry ingredients you set aside earlier, into the batter while mixer is still on low.
Pour batter into a greased 10” bundt pan and bake for 50 minutes, or until you can insert a cake tester (or a butter knife) into the middle and it comes out clean.
After you take it out, let it cool in the pan for 20 minutes before flipping it onto a cooling rack. Let it cool completely before serving.
For an extra festive touch, make a pink glaze! Whisk together the powdered sugar and orange juice until there are no dry spots left. It should still be pourable. Add in the food colouring until you’re happy with the shade, then pour over the top of the cake after it has cooled.
To be extra extra festive, shake on some pink and red sprinkles just before you serve it.