Topping:¾ cup light brown sugar,firmly packed4 tablespoons butter, at roomtemperature2 cups fresh cranberries,rinsed and stems removed2 tablespoons liqueur, such asB&B or dark rum or water ororange juice2 teaspoons finely gratedorange peel1 ½ teaspoons groundginger or 1 tablespoon finelychopped fresh gingerBatter:1 ½ cups all-purpose flour1 ½ teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt, or less1 stick (8 tablespoons) butter,at room temperature1 cup granulated sugar1 teaspoon grated orange peel1 teaspoon vanilla extract2 large eggs, at room temperature½ cup buttermilk or plainyogurt, at room temperature½ cup fresh orange juice, about
Lightly butter the sides of a 9- by 2-inch round cake pan d set aside.
Place ½ cup of the sugar and the softened butter in a medium-size bowl. Using a hand mixer at medium-high speed, beat the mixture until creamy and smooth, about 2 minutes, scraping the bowl with a rubber spatula at least once.
Scrape the creamed butter and sugar into the cake pan. Using a metal spatula, spread evenly over the bottom of the pan. Set aside the cake pan, and reserve the mixing bowl to use to mix the cake batter.
Combine the remaining ¼ cup sugar; the cranberries; liqueur, water or juice; grated orange peel; and ginger in a medium-size saucepan. Mix well and place on high heat. Bring the mixture to a boil, stirring briskly. Cook for 1 minute, and then immediately remove the pan from the heat.
Spoon the cranberry mixture into the cake pan over the creamed butter and sugar and spread evenly with a metal spatula. Set the pan aside and prepare the cake batter.
Preheat the oven to 350 degrees. Sift together onto a plate or sheet of wax paper or foil the flour, baking powder, baking soda and salt. Set aside.
Combine the butter, sugar, grated orange peel and vanilla extract in the reserved mixing bowl. Using the electric mixer on medium-high speed, cream until light and fluffy, about 3 minutes, scraping the bowl as needed with a rubber spatula. Beat in the eggs, scraping the bowl after each addition, and then beat the batter 1 minute longer.
Stir together the buttermilk or yogurt and orange juice and x well. Add the flour and buttermilk mixture alternately to the bowl, beginning with the dry ingredients, stirring only briefly after each addition.
Then, set the mixer on medium speed and beat the batter for 30 seconds, scraping the bowl at least once.
Spoon the batter into the prepared cake pan, and spread evenly over the cranberries. Shake the pan a couple times to settle the batter.
Place the filled pan on the middle shelf in e center of the oven and bake for 40 to 45 minutes, or until a knife or toothpick inserted in the center comes out clean but moist, and the cake pulls away from the sides of the pan.
Remove the cake from the oven and set on a wire rack. Let the cake cool in the pan on the rack for 10 to 12 minutes — no longer.
Loosen the edges of the cake with a thin metal spatula or knife. Place a round serving platter or cake plate over the cake pan and invert the cake onto the plate or platter.
Serve warm or at room temperature. Makes 8 or more servings.
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