Orange and cranberry butter cake
A moist and tender Orange cake with dried cranberries!
Ingredients
- 225 grams or 1 cups unsalted butter , at room temperature
- 200 grams or 1 cups granulated sugar
- 2 Eggs , at room temperature
- 2 tablespoons orange juice
- 1 1/2 tsps orange zest (from one orange )
- 190 grams or 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 tsp salt
- 120 ml or 1/2 cups milk , at room temperature
- 1/4 cup cranberries dried
Instructions
- Preheat your oven to 160 C/ 325 F. Grease a 9 x 3 inch loaf cake pan well and dust with flour.
- Whisk together the flour, salt and baking powder.
- Mix the dried cranberries with a tablespoon of the flour mixture. Keep aside.
- Rub the orange zest and sugar for a minute or two.
- Beat the zested sugar and butter using an electric mixer or whisk for a few minutes until light , fluffy and creamy.
- Beat in the eggs and orange juice.
- Add the flour mixture in three additions alternating with the milk in two additions . So , 1/3 of the flour- 1/2 of the milk -1/3 of the flour- 1/2 of the milk- 1/3 of the flour. Scrape the sides and bottom of the bowl as needed.
- Fold in the floured cranberries with a spatula.
- Spread batter into the prepared pan. Sprinkle a few cranberries on top.
- Bake for 50-55 minutes at 160 C/ 325 F until the cake spring back when touched or a skewer inserted in the centre comes out clean.
- Cool in pan for 5 minutes and then remove from pan to cool completely, right side up on a wire rack.
Notes
- This can be stored at room temperature for 3-4 days in an airtight container.
- I have used dried cranberries but you can use fresh as well. The dusting with flour is so that they don't sink to the bottom.