So, I already said that I loved Sukkot. Part of it is the fact that I don’t have a sukkah, so I bake and bring cakes to places where we go to eat – my friends’ sukkot.

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

Light Jewish Holiday Desserts

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)

Preheat your oven to 325/330 F. Spray-grease a loaf or a bundt pan.

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.