There is abundance of fresh cranberries in the market now and I just bought a big packet without knowing what to do with it. It has been sitting in the fridge for nearly two weeks until I finally used it to bake some cakes to be given away as Christmas gift with the cookies. The orange juice and the zest in the cake compliment the cranberries very nicely. The fresh cranberries are tart and refreshing, while the cake is sweet. This loaf will be great for breakfast, afternoon tea especially during the holiday season.
1 stick/113 gram soft butter
1 cup sugar
1 tbsp of orange zest
½ cup orange juice
½ cup sour cream
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 1/2 cups fresh cranberries
½ cup walnuts – toasted and chopped
½ cup confectioners’ sugar
2 tbsp lemon juice
1. Line and greased a large loaf pan or two medium size loaf pans. Pre-heat the oven to 350 degree F. Shift the flour, salt, baking powder, baking soda and set it aside. Combined the orange juice and sour cream. Mix well and set it aside.
2. Cream butter and sugar until light and fluffy for 5-6 minutes. Add in the eggs, one at a time and beating continuously until well incorporated. Slow down the speed of the mixer and slowly add in the flour in 3 batches alternating with the orange juice – sour cream mixture. The last edition should be the flour. Do not over mix.
3. Stop the machines, using a spatula fold in the fresh cranberries and walnuts. Mix well. Pour into the baking pan and bake for 55 – 65 minutes or until golden brown. Remove from oven and let it rest on the pan for 10 minutes before turning it out on the cooling pan.
4. Let it cool completely. Combined the glaze ingredients and spread it over the top of the cake. Cut and serve.
Note: This cake improves in texture and taste after a day or two.