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Cranberry Oat Spice Cake with Coconut, Chocolate, and Pecans
Posted By Kelly On September 26, 2012 @ 12:11 pm In Baking,Cake and Cupcakes,Featured Articles,Recipes | 14 Comments
I try to keep a well stocked pantry.
I never want to be without ingredients like vanilla, spices, chocolate chips, oats, dry fruit, and many other items I deem essential to my happiness. My well stocked, and organized, pantry has made many a recipe on this site possible. Let’s face it, I am a lazy person and if I can avoid an extra trip to the grocery store I will. One consequence of a well stocked pantry is something I call the ‘little bits’. What that means is I have a little bit of this and a little bit of that – not enough for a whole recipe but too much to just toss into my morning oatmeal. So, when this happens I make recipes of the ‘kitchen sink’ variety to use up the little bits. I also make a list for my weekly trip to the grocery store so I can stock back up!
This ‘kitchen sink’ cake was a HUGE hit with my co-workers. They loved the moistness of the cake, the blend of warm spices, and the different textures and flavors of the various mix-ins. The chocolate combined with the tart cranberry was a particular favorite of most tasters. You could, of course, use whatever bits of this and that you have, but for some reason the combination below REALLY works! You can bake this cake into muffins or mini-bundts, just reduce the cooking time to 18 to 22 minutes. This would be a brilliant end to a hearty fall meal, a lovely hostess gift for a holiday party, or baked into muffins a lovely grab-and-go treat!
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Copyright © 2012 Evil Shenanigans - Baking & Cooking Blog. All rights reserved.