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#EatWellLiveWell: Cranberry-Orange Cake

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EatWellLiveWell Cranberry-Orange Cake Recipe

Do you have fresh cranberries leftover from your holiday meals? No idea what to do with them? Well, cranberries can easily be baked into healthy pies, cobblers, muffins, breads and more! Cranberries are a great source of vitamin C, as well as antioxidants and flavonoids. Start off the New Year with this simple sweet bread that won’t break the calorie-bank. Try it for breakfast with peanut butter or eggs, or enjoy it for dessert!

  • Promote Digestive Health. High in dietary fiber, cranberries are a great food to help you get regular, and stay regular. 
  • Fight Cancer Causing Factors. Packed with antioxidants, Cranberries can help fight cancer before it starts. Cancers like breast, colon, prostate and lung can all be likely candidates for the benefits of cranberries.
  • Combat Inflammation From the Inside Out. Cranberries are made up of flavonoids that work especially hard to fight dental, esophageal and intestinal inflammation. 
  • Boost Your Immune System. As we enter the coldest months of the year, staying healthy and flu-free becomes more important. Cranberries can help work to reduce your body’s cold and flu symptoms. 

By adding this tiny super berry to your diet, you could help give your body the boost it needs to start the new year off right. Check out the recipe perfect for your cranberries below, our Cranberry-Orange Cake is waiting!

Stat Source: The World’s Healthiest Foods - Cranberries

Recipe: Cranberry-Orange Cake

Servings: 12


  • 1 1/2 cups fresh cranberries
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange zest
  • 1 egg
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup margarine, softened
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 3/4 cup orange juice


  1. Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch cake pan. Whisk together baking soda, flour, salt and baking powder. Stir in orange zest, cranberries and pecans and set aside for later. 
  2. In a large bowl, cream together margarine, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  3. Bake for one hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Nutritional Information:

224 calories, 7.7g of total fat, 16 mg of cholesterol, 261 mg of sodium, 3.3g of protein, and 36.6g of carbohydrates.

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