Orange and Cranberry Butter Cake | How to make Orange and Cranberry Butter Cake

By Flours Frostings  |  9th Aug 2016  |  
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  • Orange and Cranberry Butter Cake, How to make Orange and Cranberry Butter Cake
Orange and Cranberry Butter Cakeby Flours Frostings
  • Prep Time

    20

    mins
  • Cook Time

    50

    mins
  • Serves

    12

    People

32

0

About Orange and Cranberry Butter Cake Recipe

A delicious and flavourful dessert.

Orange and Cranberry Butter Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Orange and Cranberry Butter Cake is just mouth-watering. This amazing recipe is provided by Flours Frostings. Be it kids or adults, no one can resist this delicious dish. How to make Orange and Cranberry Butter Cake is a question which arises in people's mind quite often. So, this simple step by step Orange and Cranberry Butter Cake recipe by Flours Frostings. Orange and Cranberry Butter Cake can even be tried by beginners. A few secret ingredients in Orange and Cranberry Butter Cake just makes it the way it is served in restaurants. Orange and Cranberry Butter Cake can serve 12 people. So, the next time you have a get together or a party at home, don't forget to check and try out Orange and Cranberry Butter Cake.

Orange and Cranberry Butter Cake

Ingredients to make Orange and Cranberry Butter Cake

  • 225 grams or 1 cups unsalted butter, at room temperature
  • 200 grams or 1 cup 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 teaspoon salt
  • 120 ml or 1/2 cups milk , at room temperature
  • 1/4 cup Dried cranberries

How to make Orange and Cranberry Butter Cake

  1. Preheat your oven to 160 C/ 325 F. Grease a 9 x 3 inch loaf cake pan well and dust with flour.
  2. Whisk together the flour, salt and baking powder.
  3. Mix the dried cranberries with a tablespoon of the flour mixture. Keep aside.
  4. Rub the orange zest and sugar for a minute or two.
  5. Beat the zested sugar and butter using an electric mixer or whisk for a few minutes until light , fluffy and creamy.
  6. Beat in the eggs and orange juice.
  7. 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.
  8. Fold in the floured cranberries with a spatula.
  9. Spread batter into the prepared pan. Sprinkle a few cranberries on top.
  10. 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.
  11. Cool in pan for 5 minutes and then remove from pan to cool completely, right side up on a wire rack.

My Tip:

This can be stored at room temperature for 3-4 days in an airtight container.

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