Name: Orange and Cranberry Butter Cake recipe by Flours Frostings at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12
Ingredients: 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

Ingredients Serving: 12

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

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.

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