Whole Grain Cranberry Spice Cake

(Originally posted by Blest)

1 3/4 cups whole-grain pastry flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1/8  tsp salt

1 Cup fat free milk

1/2 cup splenda

1/2 cup egg substitute

1/4 cup extra-virgin olive oil

3/4 tsp vanilla extract

1/4 tsp orange extract

1 3/4 cups fresh or frozen cranberries

Position rack in middle of oven and heat oven to 350 degrees F. Lightly coat a 4×8 inch loaf pan with cooking spray.

Sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients.

In a medium bowl, whisk together milk, sugar substitute, egg substitute, oil, and vanilla and orange extracts. Add the wet ingredients to the dry ingredients. Stir well to combine. Fold in cranberries. Spoon batter into loaf pan, spreading evenly.

Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, then turn cake out onto rack to cool completely before serving.

From The South Beach Diet Parties and Holidays Cookbook. Suitable for phases 2 and 3 of South Beach