Monday, February 2, 2009
yummy fall cake...but you can make it now!
way back in the fall (yes, these pictures, this recipe, everything), i was on a cranberry kick. i was focused on the fruit of the season and had more cranberries (side note: i can't say cranberries without also saying cranjerries. husband says that. i don't know why.) than i knew what do with. i also had a birthday party at work that i planned on baking for and well, you get it.
and this hop back into time reminded me about the second most recent time i made cranberry sauce. or, forgot i was making cranberry sauce. i put on some orange juice and sugar over medium heat and promptly left the room for the few minutes it was supposed to come to a boil... "a few" turned into 45. hoss came out to the office (far from the kitchen) coughing and hacking and i got annoyed. ugh, dog noises! how annoying. then i smelled something cooking. hmm, the neighbors must be...hmm thats not cooking, that's burning and oh..my... i ran down the hallway and was greeted by the thickest opaque white smoke ever. i swam through to the kitchen, where my eyes starting watering and i was forced to close them and feel my way to the oven to turn off the burner. it was about 30 degrees and i opened all of the windows and doors in my house for the next 4 hours. the pan was blackened. the dogs were wheezing. i was shocked. the fire alarm never went off! suffice to say i was super attentive the next time i made cranberry sauce.
also, i was luckier with this cake...
i really can't remember where i got the base for this recipe, but i altered it so much that i'm not sure it really matters. i'll take half the credit and if this happens to be your recipe, you can let me know and take the other half.
cranberry orange bundt cake
1 c sugar
3/4 c butter, softened
2 c flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 c buttermilk
2-3 tbsp orange marmalade
3 c cranberries
1. cream butter and sugar
2. add eggs, then orange marmalade
3. sift dry ingredients and add a few tbsps at a time to the batter, alternating with buttermilk
4. fold in cranberries
5. optional: layer a few cranberries and some course raw sugar to the bottom of the bundt pan
6. spoon in batter, smooth top
7. bake at 350F for 1 hour, or until a toothpick comes out clean
8. allow to cool for 10 minutes, then carefully turn onto wire rack to cool completely
this cake baked up beautifully. it had a rich golden color and smelled so orange-y and great. turning it out with the cranberry/sugar topping caused it to stick only slightly and made for a really nice, moist top. i really wanted it fresh out of the oven...but since i was bringing to work (and whole!), i couldn't. although, i think husband was far more upset about this because he doesn't work with me...
we cut into this cake about 12 hours after it baked. i was actually pretty nervous because i had made my own buttermilk (not hard, but i alway feel like i'm going to mess it up) and this was an altered, untested recipe. i'm going to be completely honest here: it was so, so good. sure, i often like things i make. but i loved this. it had the nicest orange flavor and the cranberries were bursted and tart. seriously, just writing this makes me wish i still had a piece. if you make this, please invite me over.