cup (1 stick) unsalted butter, room temperature, plus more for pans
cups all-purpose flour, plus more for pans
cup heavy cream (I SUBSTITUTED WITH MILK)
grated zest of 1 orange, plus 2 tablespoons fresh orange juice
teaspoon vanilla extract
teaspoon baking powder
teaspoon baking soda
cup sugar (I REDUCED TO 3/4)
cup fresh or frozen (thawed) cranberries
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
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.