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I wanted to make the most of the orange season before it left us so this time I’ve baked a cake with what else but…. orange. The orange has its origins in China and India. I love using orange peel in any form, whether it be zest or candied peel, and I think it’s a colossal waste to throw away orange peel into the dustbin.

This cake also has cranberries in it which worked well for me because I had frozen cranberries which I wished to use. Cranberries are native to North America. They grow wild on long running vines in hogs and marshes.

The cake is from the baking book Martha Stewart’s Cakes, and it turned out delicious. Her recipe is for 9 small cakes but you can bake one large cake too. Here I’ve made the one large cake recipe instead of the one for 9 small cakes.

I love cooking with fruits, and it’s great cooking with seasonal fruits. In Ahmedabad, the winter is over and summer has almost set in. This means we don’t have the luxury of winter fruits and vegetables any more and the produce that grows in the summer season is much costlier. The vegetable sellers are no longer generous with free bunches of fresh coriander, chillies and ginger like in the winter months. But of course you have the mango, the king of Indian fruits, which is a summer fruit, but more about that in another post.

So let’s get on with this terrific recipe. Incidentally I do all the beating of the butter and eggs with a fork, the old fashioned way, and although it’s a bit of hard work, the result is no less fantastic!

Cranberry Orange Walnut Cake

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan.

2 cups all-purpose flour, plus more for pan.

3/4 cup heavy cream.

Finely grated zest of one orange, plus 2 tablespoons fresh orange juice.

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

2 large eggs

3/4 cup fresh or frozen (thawed) cranberries

1/2 cup walnuts, toasted and coarsely chopped

Method

1 Preheat the oven to 350.F. Butter a 9 by 5 inch loaf pan, dust with flour tapping out the excess. Combine cream, orange juice, and vanilla in a small bowl.

2 Whisk together flour, baking powder, baking soda and salt.

3 With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low, add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of the cream mixture; beat until combined. Gently fold in cranberries and walnuts.

4 Put batter into prepared pan; smooth top with an offset spatula. Place pan on a baking sheet and bake until the cake is golden, and a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool for 15 minutes and then turn out the cake onto a rack to cool completely.

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