Originally From
Sprung From
Imported From
Triple Citrus Cranberry Cake
coconutlime has cooked this
"It is moist, slightly dense and subtly citrus-y. The tangerine juice keeps it from being too tart and cranberries are like little jewels when you cut it." - coconutlime
8
Dessert
cook: 55 min
- 3 eggs
- 3 cups flour
- 1 1/2 cups sugar
- 1 1/2 cup cranberries
- 1/2 cup oil
- 1/2 cup tangerine juice
- 1/3 cup lime juice
- 1/4 cup lemon juice
- 1 1/2 teaspoons Chinese 5 spice powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- zest of one lime
- zest of one tangerine
Cranberries
