Monday, November 25, 2013

Cranberry Orange Pecan Teacakes

Cranberry Orange Pecan (or Apple) Teacakes
          1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans

·         2 cups all-purpose flour, plus more for pans

·         3/4 cup heavy cream (I SUBSTITUTED WITH MILK)

·         Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice 

·         1 teaspoon vanilla extract

·         1/4 teaspoon baking powder

·         1/4 teaspoon baking soda

·         1/4 teaspoon salt

·         1 cup sugar   (I REDUCED TO 3/4)

·         2 large eggs

·         3/4 cup fresh or frozen (thawed) cranberries

·         1/2 cup  walnut coarsely chopped (I USED MY WILD-HARVESTED PECANS)

Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs,  1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and nuts.

Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

I bought two bags of fresh cranberries and didn't have a clue on what to do with them.  So I searched the internet and went with a Martha Stewart recipe.  I've never baked a cake/bread with cranberries before so I was timid - and decided to add diced apples to half of my batter just in case the cranberry cakes tasted horrible.  Turns out, the cranberry ones tasted better and are super delicious.  I have lots of cranberries left so I can make more tea cakes.  

Cold weather is my main inspiration for baking. :)  

My favorite drawer in the kitchen - the tea stash.

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