Saturday, May 16, 2015
Orange Cranberry Cake
I needed a dessert for my husband to take into work. I had some fresh cranberries so I wanted to make this. As I began to make the cake, I realized I didn't have all the ingredients I needed. I don't know if you are like me, but once I get started, I don't want to have to go to the store.
I didn't have enough flour so I used wheat flour to make up the difference. It called for 3/4 cup of butter and I had only 1/2 cup so I added some sour cream. It also called for 1 cup of milk and I had only 1/2 cup so I added applesauce. By this point, I am not sure how or if this cake is going to turn out.
I press on. If the cake turns out bad, I will just throw it out.
My only issued was that most of the cranberries were at the top. I usually add flour to berries so they don't sink. I added the sugar to the berries but forgot the flour. Therefore, they rose to the top, which was funny, usually they sink.
I liked the taste of fresh berries but you could easily add dried cranberries. Fresh blueberries would be great too.
One of these days, I just might make the cake the right way.
Orange-Cranberry Cake
(From a Better Homes and Gardens All-Time Favorites Cookbook recipe)
Ingredients:
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
3 eggs
1 cup milk
2 cups fresh cranberries, chopped
2 tablespoons sugar (used on fresh cranberries)
2 teaspoons finely shredded orange peel
1 recipe Orange Glaze
Directions:
Directions:
- Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside.
- In a small bowl stir together the flour, oats, baking powder, baking soda and salt.
- In a large mixing bowl beat butter with mixer for about 30 seconds on medium speed. Add 1 cup of sugar, mixing well. Add eggs and beat until combined. Alternate adding the flour and milk, beating at low speed until combined.
- Toss cranberries with 2 tablespoons sugar (if using fresh). Fold into batter with orange peel. Spread in prepared cake pan and bake for 50-60 minutes. Test with wooden pick inserted near the center. It should come out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
- Spoon Orange Glaze over cooled cake. Let stand until cake glaze is set. Makes 12 servings.
Orange Glaze: In a small bowl combine 1 cup powdered sugar, 1/2 teaspoon finely shredded orange peel and add 2 or 3 teaspoons fresh orange juice for drizzling consistency.
Enjoy!
The post Orange Cranberry Cake first appeared on Eclectic Red Barn.
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