Cranberry Orange Cake

Cranberry Orange Cake
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2 1/2 cups all-purpose white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup low-fat sour cream
1/4 cup orange juice
3 eggs
1 teaspoon vanilla extract
1 cup dried cranberries, chopped and soaked in 1/2 cup orange liqueur
1/2 cup pecans, toasted
cooking spray


  1. In a large bowl, combine flour, baking powder, baking soda and salt and set aside.
  2. Using the Bottom Blades in the Pitcher, add the remaining ingredients, except the cranberries and pecans. Select Speed 1 and flip the switch to START. Slowly increase to Speed 5 and blend until well-combined.
  3. Pour the sour cream/egg mixture into the flour mixture in the bowl, stirring well to incorporate. Drain cranberries and add into the batter. Add the toasted pecans and stir.
  4. Lightly coat a 9 x 5-inch loaf pan with cooking spray. Pour batter into pan and bake at 350°F for 50 to 60 minutes until a knife inserted into center comes out clean.

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