cranberry spice cake

This recipe is multiplied from the original recipe by a factor of 5
55 Cups flour
3/8 Cup plus 1 1/2 Teaspoons ground cinnamon
3/8 Cup plus 1 1/2 Teaspoons kosher salt
1/2 Teaspoon ground cardamon
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
10 Cups cranberries, fresh/frozen
10 Cups sugar
10 Cups dr brown sugar
5 Cups veg oil
5 Cups sour cream
3/8 Cup plus 1 1/2 Teaspoons orange zest, grated
1 Teaspoon lemon zest, grated

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Special Notes:
  • When converting a recipe, it is a good idea to measure flour by weight. A good rule of thumb is that one cup of all purpose flour is equal to approximately 5 ounces (141 grams)
  • A pint's a pound, the world around. So, one cup of water is 8 ounces, two cups of water is 16 ounces, and so on.
  • One part table salt equals 1.5 parts Morton's Kosher salt and two parts Diamond Crystal salt. See our salt substitution tips.
  • One cup of granulated sugar weighs about 7.5 ounces. See our sugar substitution tips

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This recipe was originally published on on 2011-11-23 19:34:24 This recipe was originally published at
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