Zutaten für Cranberry Pineapple Cake
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Zubereitung von Cranberry Pineapple Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup fresh or frozen cranberries (if frozen, do not thaw), and 1 cup crushed pineapple (drained).
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared tube pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
146g
Fat
13g
Carbs
20g
