14.12.2008 Cranboozy Cake

Because it has been too long since the last time I used booze in baked gooze goods.

A few notes:
- Be sure to use foil to cover these as soon as the batter is firm enough not to stick to it, since agave browns up more quickly than other sweeteners, and by the looks of it will have you think the goods are ready when they really aren’t. The toothpick check is also vital here.
- I used mini Bundt pans to bake the cakes in. They get rounded tops that way and are jumbo muffin wannabes if you put them “bottoms up”, like on the picture.
- Be mindful of the baking time difference if you choose to bake them in a different pan.

Non-stick cooking spray
2 cups (240 g) whole-wheat pastry flour
2 teaspoons arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup (120 ml) almond or other nondairy milk
2 tablespoons (30 ml) fresh orange juice
2 tablespoons (30 ml) vodka
2 tablespoons (30 ml) triple sec
2 teaspoons pure vanilla extract
1/4 cup (60 ml) canola oil
2/3 cup (224 g) agave nectar
1 cup (95 g) fresh or frozen cranberries

Preheat oven to 325°F (170°C, or gas mark 3). Lightly coat 4 mini Bundt cake pans or a standard muffin tin with non-stick cooking spray.
In a large bowl, whisk flour, arrowroot, baking powder, baking soda, and salt.
In a small bowl, whisk milk, juice, vodka, triple sec, vanilla, oil, and nectar.
Fold wet ingredients into dry, being careful not to over mix. Fold in cranberries.
Divide batter into prepared pans or muffin cups.
If you use mini Bundt pans: Bake for 20 minutes, cover with foil. Bake for another 20 minutes, or until a toothpick comes out clean.
If you use a standard muffin tin: Bake for 15 minutes, cover with foil. Bake for another 5 to 10 minutes, until a toothpick comes out clean.
Let cool on a wire rack for 30 minutes, remove from pans or tin.
Let cool completely before enjoying.

Yield: 4 mini Bundt cakes or 12 cupcakes