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Parve
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
I always look for baked goods that would double as real food, using unrefined sugars and whole grain flours, and sneaking in nuts, fruits and other goodies, so I can enjoy them more often and offer them confidently to all around me. Often my cakes end up looking and tasting like quick breads, and benefit from the same ease of preparation. My sugars of choice are evaporated cane juice for white (unrefined, solid in spite of its name) and sucanat for brown (short for sugar cane natural), both widely available at health food stores. My flour of choice is spelt always: there is nothing I don’t do with it: Low gluten, high fiber, high protein, delicious taste: You can’t miss!
You will be pleased to find cranberries, even out of season, quite often available in frozen foods sections of health food stores and better supermarkets. Likewise, I have no quarrel with canned pumpkin, provided it is 100% pure and natural, easy to find in health foods stores.
You might also want to make muffins out of this batter: In this case make the baking time shorter: Start with 40 minutes, and check for doneness.
2 cups Sucanat sugar, or any other unrefined sugar (try health food stores)
3 cups canned pumpkin puree, unflavored, (in other words: 100% pumpkin, not pumpkin pie filling)
4 eggs
1 cup oil
1/2 cup Gefen Apple Juice or cranberry juice
3 cups flour
1 and 1/3 cups old fashioned oats
1 cup walnuts, chopped
2 cups cranberries, fresh or frozen, coarsely chopped in a food processor
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Gefen Cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Mix the first set of ingredients in a bowl. Mix the second set of ingredients in a second bowl. Combine both mixtures thoroughly with a spoon.
Pour the batter into a greased tube pan, or two loaf pans, or 20 muffin molds. Bake one hour (start with 45 minutes for muffins), or a little longer, until a knife inserted in the center comes out clean.
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I just made this, and it came out delicious! It made 1 bundt cake and 12 muffins. I think the recipe is delicious as is, I did make a few changes to lower the sugar a little but a perfect cake for this time of year!