Ingredients cake 2 cups all purpose flour 3/4 cup almond flour or almond meal* (about 2 1/2 ounces) 2 1/2 teaspoons Chinese five-spice powder** 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 cup (packed) golden brown sugar 3 large eggs 1 1/2 teaspoons vanilla extract 1 cup plain reduced-fat (2%) Greek-style yogurt 1 cup chopped toasted almonds 1 cup halved fresh or frozen cranberries (do not thaw) 1/2 cup dried sweetened cranberries icing 1/3 cup powdered sugar 4 teaspoons (about) orange juice Preparation cake Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla ext...
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