Makes one 9” x 13" rectangle cake, can be cut into squares.
Preheat oven to 350° F (175° C)
Place wax or parchment paper on bottom of 9x13 glass cake pan, to avoid problems getting the cake out later.
In a large bowl, mix the whole wheat flour, baking soda, baking powder, spices, and salt.
Frozen banana (slightly thawed, so you don't damage the food processor)
Apples (or applesauce)
Soaked flaxmeal / ground flax
Cranberries, chopping the cranberries a bit will help them release moisture when cooking. It's fun when eating to get some whole tart cranberries too.
Stir with a spatula in the large bowl, to get the wet and dry well mixed.
The dough will be very thick, but don't worry, because the cranberries will create juices when they bake.
To make the cake easier to get out later, first line the pan with parchment paper, wax paper, or aluminum foil and then spray lightly with oil (optional, makes paper easier to peel off).
Lightly smooth the batter mostly flat with your spoon. It should be thick, not runny, but all the flour should be mixed in.
Bake in a preheated 350-degree oven. Check center is cooked, by waiting until a toothpick comes out clean.
Remove from oven, cool in the dish for at least 10 minutes. Pop the cake out, upside down, peel the paper off, and continue cooling on a wire rack or towel.
Turn right side up, you can put the cake back in the baking dish.
We put a towel over it and keep it on the counter for snacking for about a week.
Sweetness: To make the cake sweeter, without adding sugar, consider adding 1/2 cup water to the wet mix, then stir 1/2 cup raisins in when you add the wet to the dry.