Its been a really busy week, that my head is still spinning from both tiredness and excitement; and I am a little sad to say, the weekend is almost over too.
Tiredness, because its been a long week at work in terms of hours;and excitement - I attended my first Cake Club today (more about that later in the week), but what I am willing to share right now is the cake I made for my first meeting: A Cranberry Cake that happens to be suitable for those on a vegan diet.
A full head shot of this pink cake would appear on first glance like a rather large pink doughnut that even Homer Simpson would have difficulty chomping on, but it is not a doughnut but cake made in a Bundt tin, which I have been perusing a lot lately.
This is one of the most moist cakes I have ever tasted and created. I loved how the fresh cranberries burst in the batter, not just turning it mulberry in colour but purple in places too.
I am sharing this recipe with Hey what's for dinner mom?! Just Another Meatless Monday.
Recipe to be posted here soon.