Wet Ingredients:

  • 1 large egg well beaten
  • 3/4 cup freshly squeezed tangerine juice (about 3 medium)
  • 1 tsp vanilla extract

Dry Ingredients:

  • 2 cups white whole wheat flour MINUS 2 TBSP *
  • 2 TBSP wheat germ *

*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE WITH 2 TBSP FLOUR
  • 1 cup granulated white sugar or sugar substitute (or 1/2 sugar & 1/2 sugar substitute)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBSP tangerine zest (about 1 medium )
  • 4 TBSP cold unsalted butter - cut into cubes

Additional Ingredients:

  • 1/2 cup pecans - coarsely chopped
  • 1 cup fresh or frozen cranberries - coarsely chopped
  • 3 TBSP slivered almonds - coarsely chopped if desired

Preheat oven to 350F.
Spray a 9x5x3 inch loaf pan with Baker's Joy vegetable oil & flour cooking spray.

Combine egg (or sour cream), tangerine juice and vanilla extract in small bowl and set aside.

In a large bowl combine flour, wheat germ (if used), sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter in with a pastry blender till it looks like coarse crumbs.

Add the wet ingredients to the dry ingredients and mix well.
Mix in the chopped cranberries, almonds and pecans.

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes.
Remove loaf from pan and let cool completely before slicing

(May double recipe and divide into 2 loaf pans)