You’ve made the cranberry orange sauce and it’s chilling out in your fridge, right? You’ve got leftover cranberries and oj, too. Maybe no on the oj but yes on the cranberries. You can freeze the whole berries and use them later. Or, you can make this awesome cake for the centerpiece of your holiday dessert table. Sure, you’ll have pumpkin pie, or cherry or apple or shoo-fly pie. That’s all fine and dandy for the pie addicts, but what about us cake people! Let us eat cake! This cake, as a matter of fact! Pretty to look at, even better to eat! So, take pity on the cake lovers in your house and bake a cake. We’ll love you all the more.
Let’s get crackin’ some eggs! The line up.
Start off by preheating your oven to 350 degrees. Put the rack in the bottom third of the oven. Grease a 10 inch bundt or tube cake pan
and then sprinkle a little sugar in it. Roll it around to coat and them dump out the rest.
That’s my big, cake baking tip. Don’t grease and flour your pans. Use sugar instead. Speaking of flour, measure out 3 cups of flour.
Measure out the salt, baking soda and baking powder.
Then, dump them into the flour and mix them up. Set it to the side.
Now, measure out 1/2 cup each of milk and orange juice,
and mix them together, and set it aside, too.
Now, get out your mixer. Dump in the sugar and the coconut oil.
Flip the switch and cream them together. Add in the eggs, one at a time, mixing between eggs.
Time to add the milk mix –
and the flour mix –
Add it by 1/3’s. It’s a thick batter, so this ensures that everything gets incorporated. While that’s mixing – chop your cranberries.
They just need a rough chop. You don’t even have to get them all. However, you do have to go chase down the ones that flew off the cutting board and onto the floor. Except the one that the cat batted under the couch. We’ll get it later. Add the berries to the cake batter.
Fold it all together.
Spoon the batter into the prepared pan and smooth it out.
Bake it for 30 minutes, then, test it with a cake tester or pick. If no batter is sticking to it, you’re done. If it’s still wet, bake another 5 to 10 minutes and check again. Done yet? Good! Take it out to cool.
Let it cool for 10 minutes. Loosen the edges with a knife if necessary, and then flip it out onto a serving platter.
While the cake is cooling, it’s time to make the glaze. It’s just a simple, sugar glaze. Measure out a cup of powdered sugar. I sifted mine, it was lumpy. Kinda like me.
Measure out 2 tablespoons of orange juice.
You may need it all, but start with 1 tablespoon first. Pour it into the cup of sugar and stir. Add more juice as necessary to get an even, flowing glaze.
When the cake is cool, start drizzling on the glaze.
Keep going until you’re out of glaze.
Let it drip off and puddle around the cake. That’s the good stuff. Mmmmm. You can garnish the cake with whatever you want. I used orange zest strips and sugared cranberries (recipe here) It says to keep the berries in the fridge overnight. Nope. Just let them sit in the hot simple syrup for about 20 minutes in the covered pot. Drain them – save that syrup for other uses – and let them sit in the colander for a couple of minutes. Then, roll them around in some superfine granulated sugar. Let them dry for about 20 minutes, then pile on the cake! Or just pop them in your mouth. They are just that good.
Set this beautiful cake in the center of your dessert table and let all the pies go unnoticed.
- For the cake-
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup coconut oil
- 1 cup sugar
- 3 eggs
- ½ cup milk
- ½ cup orange juice
- 2 cups fresh cranberries, coarsely chopped
- For the glaze-
- 1 cup powdered sugar
- 2 Tablespoons orange juice, or as needed.
- For the cake-
- Preheat oven to 350º. Grease a 10 inch bundt or tube cake pan and coat with white sugar, dumping out excess.
- In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside. Combine the milk and orange juice. Set aside.
- Using a mixer, add the coconut oil and sugar to a large bowl and beat together until creamed. Add the eggs, one at a time, mixing until well combined. Using a third at a time, add in the flour mix and the milk juice mix. Beat at low speed until combined. Fold in the chopped cranberries. Spoon batter into prepared pan.
- Bake for 40 to 50 minutes or until a toothpick inserted near the center, comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate and cool completely.
- For the Glaze-
- In a small bowl, combine the cup of powdered sugar with 1 Tablespoon of the orange juice. Mix well, adding more juice as needed to make a pourable glaze. Spoon glaze over cooled cake. Garnish as desired.
- Sugared Cranberry how to. http://www.myrecipes.com/recipe/sugared-cranberries-10000000554659