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Cranberry Loaf Cake

Holiday loaf cake using whole wheat flour. Not too sweet, perfectly balanced with the fresh cranberries.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course cake
Servings 1 loaf

Ingredients
  

  • 2 cups fresh cranberries
  • 2 large eggs
  • ½ cup honey
  • 1 ½ cup eggnog
  • ½ cup extra virgin light olive oil
  • 1 ½ cup all purpose flour
  • 1 ½ cup whole wheat flour
  • 2 teaspoon cinnamon
  • 1 teaspoon baking powder

Instructions
 

  • Preheat oven to 375°F and line a loaf pan.
  • In a bowl, add flour, cinnamon, and baking powder and mix and set aside.
  • In a separate bowl, whisk together the eggs, honey, and olive oil until well combined.
  • Add half of the dry ingridients to wet and stir.
  • Add the cranberries to the remaining of the dry ingredients and add to wet ingredients. This will prevent the cranberries from settling down.
  • Add the batter to the pan and bake for 60 minutes. This cake will take a little longer to bake, because of the whole wheat flour so if not cooked after 60 minutes, let it continue baking for additional 10-15 minutes or until baked. Mine baked for 60 minutes.