Recipe: Cranberry Jewel Cake with Cranberry Glaze

CRANBERRY JEWEL CAKE

FOR THE CAKE:
1 1/2 cups packed light brown sugar
3/4 cup skim milk
3 tablespoons vegetable oil
2 teaspoons grated orange zest (colored portion of peel)
1/2 teaspoon orange extract
2 1/4 cups cake flour
1/2 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, halved or coarsely chopped
4 large egg whites
FOR THE GLAZE:
3/4 cup granulated sugar
1/4 cup water
2 cups fresh or frozen cranberries

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Combine brown sugar, milk, oil, orange zest and extract in a large bowl; beat until smooth.

In another large bowl, combine flour, dry milk, baking powder and salt. Add to brown sugar mixture, stirring just until combined. Stir in cranberries. Set aside.

With clean beaters, beat egg whites to stiff peaks in large, clean bowl. Fold half the whites into batter, then fold remaining whites into batter. Pour batter into pan.

Bake until cake springs back when touched, 45 to 50 minutes. Let cool on wire rack 10 minutes, then remove side of pan and let cool completely.

WHILE CAKE IS BAKING, PREPARE GLAZE:
Combine sugar and water in medium saucepan. Bring to a boil, stirring until sugar is dissolved. Boil without stirring until sugar is a deep caramel color, about 10 minutes (watch carefully; caramel can burn easily).

Add cranberries to caramel, cooking until berries "pop" and stirring until caramel is smooth, 1 to 2 minutes.

TO SERVE:
Place cake on serving plate. Pour warm cranberry glaze over top of cake, spreading evenly. Let stand at least 1 hour before serving.

Makes 16 servings
Adapted from source: 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler