I know. I don’t quite believe it myself, but this is an honest-to-goodness actual baking recipe that I came up with on my own! And it’s good! AND vegan!! Huzzah! I’m not going to be all noble here. I’ll just be honest and tell you that what inspired this baking creativity was an opportunity to win some stuff. Last month I was invited to participate in a baking contest by the lovely people at Hodgson Mill. Now, I have never considered myself a baker. My husband actually tells people that nothing I bake ever turns out quite right. But I think the problem is that I was following someone else’s recipe. I’ve never been a follower, so it completely makes sense. I needed to create my own.
The Hodgson Mill brand generously sent me samples of their white flour, white whole wheat flour, and whole wheat pastry flour. I could use all of them if I wanted, but I had to use the white whole wheat flour in my recipe. I loved this since I try to use whole wheat as often as I can. Their brand promotes healthy eating that tastes great so I thought, why would I make anything BUT a vegan dessert?! There is no soy and no scary egg replacers, just all natural ingredients that yield a delicious, healthy, almost guilt free holiday dessert that will have your guests asking for seconds and the recipe.
The cake is sweet with a lingering taste of warm brandy, and the cranberries give you a tart bite that keeps your taste buds engaged. This cranberry brandy bundt cake would be perfect with a cup of eggnog in front of the fire. If I had a fireplace, that’s where I’d eat it.
Here is a $1 off coupon, compliments of Hodgson Mill, for a 5lb bag of flour or cornmeal: http://bit.ly/GrainSavings