A Cake is Just Muffins in a Larger Tin.
Feb. 3rd, 2019 01:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cranberry Orange Butter Cake.
1 cup dried (!) cranberries
2 Tbsp orange liqueur
1 Tbsp water
2 1/2 c + 2 Tbsp flour
2 1/2 tsp baking powder
1/2 tsp salt
6 oz unsalted butter
3/4 cup sugar
2 eggses, beaten
1 tsp orange oil
3/4 cup milk
In an ovenproof bowl combine cranberries, liqueur, and water. Cover with foil and heat in a 350 oven for 15 minutes, until the cranberries absorb the liquid. Set aside.
Combine the 2 1/2 cups flour, baking powder, and salt. With an electric stand! mixer beat the butter until creamy; add sugar and beat for 5 minutes, scraping down the sides of the bowl frequently. Add eggses gradually, beating well after each addition. Beat in the orange oil. Continue beating 4-5 minutes until fluffy and doubled in volume. Remove the bowl from the mixer (!) and with a rubber spatula, carefully fold in 1/4 of the dry ingredients, then 1/3 of the milk. Continue alternating. Toss the cranberries with the remaining 2 T flour and stir into the batter.
Pour into a greased loaf pan. Bake at 350 for 45-50 minutes until golden. Turn out on a rack and cool. Serve dusted with powdered sugar.
What worked: It was okay. I made it in a fancy loaf pan with roses, and it looked pretty when dusted with powdered sugar. (Which is in a container helpfully labelled "Do not snort.") I think it will be better a day later, toasted. It was kind of similar to cranberry-orange muffins, which I have been eating and making since I was a child from an old Betty Crocker cookbook recipe.
What didn't: I didn't notice the "dried cranberries" when I was looking at the recipe. I used halved frozen cranberries and omitted the rehydration part, but that meant that there was both less orange flavor in the cake and more liquid. It didn't have any discernible orange flavor and it took 15 minutes longer to bake (and was still slightly damp in the center slices).
The recipe just says electric mixer, so I used a hand-held. That's less sustainable when you're supposed to be beating air into butter for 5+ minutes, sigh.
Will I make it again? No. I'll just make cranberry-orange muffins.
1 cup dried (!) cranberries
2 Tbsp orange liqueur
1 Tbsp water
2 1/2 c + 2 Tbsp flour
2 1/2 tsp baking powder
1/2 tsp salt
6 oz unsalted butter
3/4 cup sugar
2 eggses, beaten
1 tsp orange oil
3/4 cup milk
In an ovenproof bowl combine cranberries, liqueur, and water. Cover with foil and heat in a 350 oven for 15 minutes, until the cranberries absorb the liquid. Set aside.
Combine the 2 1/2 cups flour, baking powder, and salt. With an electric stand! mixer beat the butter until creamy; add sugar and beat for 5 minutes, scraping down the sides of the bowl frequently. Add eggses gradually, beating well after each addition. Beat in the orange oil. Continue beating 4-5 minutes until fluffy and doubled in volume. Remove the bowl from the mixer (!) and with a rubber spatula, carefully fold in 1/4 of the dry ingredients, then 1/3 of the milk. Continue alternating. Toss the cranberries with the remaining 2 T flour and stir into the batter.
Pour into a greased loaf pan. Bake at 350 for 45-50 minutes until golden. Turn out on a rack and cool. Serve dusted with powdered sugar.
What worked: It was okay. I made it in a fancy loaf pan with roses, and it looked pretty when dusted with powdered sugar. (Which is in a container helpfully labelled "Do not snort.") I think it will be better a day later, toasted. It was kind of similar to cranberry-orange muffins, which I have been eating and making since I was a child from an old Betty Crocker cookbook recipe.
What didn't: I didn't notice the "dried cranberries" when I was looking at the recipe. I used halved frozen cranberries and omitted the rehydration part, but that meant that there was both less orange flavor in the cake and more liquid. It didn't have any discernible orange flavor and it took 15 minutes longer to bake (and was still slightly damp in the center slices).
The recipe just says electric mixer, so I used a hand-held. That's less sustainable when you're supposed to be beating air into butter for 5+ minutes, sigh.
Will I make it again? No. I'll just make cranberry-orange muffins.
