For last Friday's Problem-Based Learning session, it was my turn to bring some sort of breakfast-like carb, so I decided to try Giada de Laurentiis'
cranberry cornmeal cake recipe (in cupcake form for ease of transport and serving). I doubled the recipe so I could also bake a loaf cake (a thank-you gift to Jon for picking me up from LAX).
I used both orange and lemon zest, and used both one bag (~8 oz) of Trader Joe's orange-flavored dried cranberries and half a bag of unflavored dried cranberries. To amp up the cake's breakfast value, I also tossed in a cup of walnut pieces. Doubling the recipe resulted in 24 cupcakes and one loaf cake, all aromatic, fruity and nutty.
