Monday, December 14, 2009
Orange and cranberry is one of my favorite flavor combinations. The tartness of the cranberries just goes so well with the sweet, fresh flavor of orange. It is a perfect holiday dessert! I found this recipe on Good Things Catered and chose to make it because I had almost all the ingredients on hand. Nick and I both liked the results despite the fact that I underbaked it a little- oops. I didn't have orange liquor or an orange for the zest so I just substituted extra orange juice in place of liquor and zest.
Orange Cranberry Cake (from Good Things Catered)
3 c. flour, divided
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/2 c. oil
1 2/3 c. granulated sugar
2 Tbsp orange zest (I didn't use, but think it would be better with it!)
1 Tbsp orange liquor (I replaced with OJ)
1 tsp vanilla extract
1/4 c. fresh orange juice
3/4 c. buttermilk
2 c. fresh cranberries
2 c. powdered sugar, sifted
1/2 tsp vanilla extract
3-6 tsp fresh orange juice
-Preheat oven to 325 degrees spray bundt pan with cooking spray with flour.
-In bowl of stand mixer, add sugar, butter and oil and beat until light and fluffy in texture as well as color, about 5 minutes.
-Meanwhile, in medium bowl, combine 2 1/2 c flour, cinnamon, baking powder, baking soda and salt.
-Whisk to combine well and set aside.
-To sugar mixture, add orange zest.
-One at a time, add egg and beat to combine well.
-Add liquor and vanilla, beating to combine well.
-Add orange juice and buttermilk, mixing to combine well.
-Stop mixer and scrape down sides of bowl.
-With mixer on lowest speed, add flour mixture and mix until almost combined.
-Stop mixer and remove bowl.
-In bowl flour was in, add remaining 1/2 c. flour and cranberries.
-Toss to coat and add to batter.
-Using large spatula, fold cranberries and extra flour into batter just until combined.
-Pour batter into bundt pan.
-Tap on counter to remove air bubbles, smooth top of batter away from center of pan.
-Place into preheated oven on rack in center of oven and bake until toothpick inserted into center of pan comes out clean, about 1 hour.
-Remove from oven and let cool in pan for 20 minutes.
-Turn cake out onto wire rack and cool completely.
-Once cake is cool, in medium bowl, combine powdered sugar, vanilla extract and orange juice, 1 tsp at a time until medium consistency is achieved.
-Drizzle icing over top of cake, decorate with orange rind and fresh cranberries and serve.