The cakes have to be parve and light as, usually, they are eaten after a big meal.
One of my favorites for this time of the year is an orange-cranberry cake. The original recipe come from a book called
However, I always improvise and put something of my own in a recipe, so I will give my variant here:
About 2,5 cups flour.
It can be just white flour, a combination of white and cake flour, or white and whole wheat/spelt/oat flour. I usually use about 2/3 white, and 1/3 of any other flour I have.
1, 1/2 teaspoon baking soda (a bit more if you are not using cake flour)
1/2 teaspoon salt
1 cup sugar (I use raw), plus about a tablespoon to add on top at the end
About a cup fresh or frozen cranberries. Don’t forget to wash them thoroughly, as you may find a few bad ones in a pack. No need to spoil your work with them.
1/4 cup pecans or any other nuts you like
A bit of candied citrus peel (see the note from here)
1 large egg (room temperature)
2 tablespoons canola or any other light oil
2 tablespoons apple sauce or fruit baby food
2/3 cups orange juice (room temperature)
In a large bowl combine your dry ingredients. In another one – your wet ingredients.
Mix well and pour into prepared pan.
Sprinkle that extra sugar on top of the cake. Bake the cake for about 50-60 minutes until the wooden toothpick comes out clean when inserted in the center of the cake.
Cool on the wire rack for about half an hour, then take out to a plate. No need to refrigerate, just wrap it with plastic wrap or aluminum foil once completely cool, and enjoy with your friends and family.