A dash of ground cloves gives this buttery orange and cranberry cake deep flavor. Try it with orange sorbet.
Courtesy of "Cake Keeper Cakes" by Lauren Chattman.2009. Excerpted by permission of The Taunton Press. All r
|1.5 cups cake flour||1/4 cup orange juice|
|1 tsp baking powder||1 tsp pure vanilla extract|
|1/2 tsp baking soda||1/2 cup unsalted butter, softened|
|1/4 tsp salt||3/4 cup sugar|
|1/4 tsp ground cloves||1 tbsp grated orange zest|
|1/2 cup sour cream||1 cup dried sweetemed cranberries|
|2 large eggs|
Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the flour, baking powder, baking soda, salt, and cloves in a medium mixing bowl. Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Stir in the orange zest.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Stir in the cranberries.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.Cut into 9 squares and serve.
Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
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