Maltese Spice Cake
1 3/4 c. unbleached flour
1 c. cane juice crystals or natural sugar
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1 c. dried cranberries
1/2 c. oil
1 T. vanilla extract
1 c. cold water
2 T. lemon juice
Preheat oven to 375 degrees.
Lightly grease an eight-inch or nine-inch cake pan.
In a large bowl, combine all dry ingredients and stir until mixture is silky and well-combined.
Mix in cranberries.
In a medium bowl, combine oil, vanilla and water.
Add contents of medium bowl to large bowl and stir well.
Add lemon juice to batter, stirring quickly, then pour into baking pan. The cranberries will settle to the bottom of the pan, and will be on top when the cake is turned out of the pan.
Bake 35 to 45 minutes, or until cake begins to pull away from sides of pan and a toothpick inserted into center of cake comes out clean.
Allow to cool in pan for ten minutes, then turn cake out onto a serving plate. Allow to cool completely before slicing.
Serve as-is, dust with organic powdered sugar or drizzle with a glaze made of water, organic powdered sugar and vanilla.