Carry slightly winter wonderland to your vacation dessert desk! Accented with tart, ruby-red cranberries and contemporary, candy orange, our wealthy, buttery Cranberry-Orange Cake is reworked into an edible thicket of evergreens courtesy of the Alpine Forest Loaf Pan from Nordic Ware. A dusting of confectioners’ sugar and sugared cranberries completes the look of a snow-covered scene a crisp winter day.
Cranberry-Orange Cake
Makes 1 (6-cup) cake
- 1 1/3 cups (266 grams) granulated sugar
- 1 tablespoon (3 grams) orange zest
- 2/3 cup (150 grams) unsalted butter, softened
- 2 massive eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1 2/3 cups (208 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 2/3 cup (160 grams) entire buttermilk, room temperature
- 3/4 cup (97 grams) contemporary cranberries
- Garnish: confectioners’ sugar, sugared cranberriesÂ
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Preheat oven to 350°F (180°C). Spray a Nordic Ware Alpine Forest Loaf Pan (see Notes) with baking spray with flour, utilizing a pastry brush to make sure an excellent coating.
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Within the bowl of a stand mixer, whisk collectively granulated sugar and orange zest by hand till aromatic. Add butter; utilizing the paddle attachment, beat at medium velocity till gentle and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating till mixed after every addition and stopping to scrape sides of bowl. Beat in vanilla.
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In a medium bowl, whisk collectively 1 2/3 cups (208 grams) flour, baking powder, and salt. With mixer on low velocity, add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating till simply mixed after every addition.
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In a small bowl, stir collectively cranberries and remaining 1 tablespoon (8 grams) flour; fold cranberry combination into batter. Spoon batter into ready pan. Firmly faucet pan on a kitchen towel-lined counter a number of occasions to settle batter.
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Bake till a wood choose inserted in heart comes out with a number of moist crumbs, 55 minutes to 1 hour and 5 minutes. Let cool in pan on a wire rack for 10 minutes. Take away from pan, and let cool utterly on a wire rack.
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Garnish with confectioners’ sugar and sugared cranberries (see Notes) simply earlier than serving, if desired. Retailer in an hermetic container for as much as 3 days.
To make sugared cranberries, warmth ½ cup (100 grams) granulated sugar and ½ cup (120 grams) water in a small saucepan over medium warmth, stirring till the sugar dissolves. Take away from warmth; let cool for five minutes. Gently stir 1 cup (250 grams) contemporary cranberries into syrup till properly coated. Take away cranberries from syrup with a slotted spoon, letting extra drip off. Place cranberries in a single layer on a parchment paper-lined rimmed baking sheet, and allow them to dry for 1 hour. Roll cranberries in granulated sugar till coated, and let stand till dry, about 1 hour.Â
