Whole-Grain Cranberry Spice Cake

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This recipe makes 12 servings
Recipe Nutrition Info Comments 0
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A slice of this fruity, spiced cake is perfect with a hot cup of coffee. Freshly grated nutmeg adds a fresher, more pungent flavor than the ready-ground version; you’ll find the whole spice in your market’s spice section. Use a rasp or fine grater to grind just what you need.


  • 1 spray(s) cooking spray
  • 1 3/4 cup(s) flour, whole-wheat pastry
    or another whole-grain flour
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, fresh
    freshly ground
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1 cup(s) milk, fat-free
  • 1/2 cup(s) sugar substitute
  • 1/2 cup(s) egg substitute
  • 1/4 cup(s) oil, olive, extra-virgin
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1 3/4 cup(s) cranberries, fresh
    or frozen


  • 1

    MAKE-AHEAD: The cake can be made up to 4 days in advance, wrapped in foil, and refrigerated. Bring to room temperature before serving. Or it can be frozen for up to 1 month; defrost at room temperature.

  • 2

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

  • 3

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

  • 4

    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.

  • 5

    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.

  • Enjoy 1 slice as a serving.
Nutritional Information Amount Per Serving
  • Calories150
  • Total Fat5g
  • Saturated Fat0.5g
  • Sodium125mg
  • Carbohydrates22g
  • Dietary Fiber3g
  • Protein4g
  • Cholesterol-
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