Cranberry Orange Nut Cake

Few weeks back, while we were on a trip, I happened to eat an orange-cranberry muffin. I was awe-struck by the richness of the cranberry and the tanginess of the orange and yet the simplicity by which the two flavors merged. Once we were back, I decided to make it. I thought of making a cake rather than a muffin. Searched in internet and got one simple recipe. I tried it was a hit. I tried the second time,even more applause. So here goes the recipe..

 

Adapted from seasonal recipes website.

 
All-purpose flour - 1-1/2 cup
Butter, softened - 1 cup

Sugar - 1 cup
Eggs - 4
Baking powder - 2 tsp
Salt - 1/2 tsp
Vanilla extract - 1 tsp
Almond extract - 1 tsp
Milk - 1/3 cup
Cranberries halved - 2 cups
Almonds toasted - 1/2 cup
Grated zest of 1 orange
Icing sugar

• Pre-heat oven to 300 F. Grease and flour a cake pan.
• In a mixing bowl, combine the cranberries, almonds, orange zest and 1/2 cup flour. Set aside.
• In a large mixing bowl, beat together butter and sugar until creamy. Beat in vanilla, almond, and eggs, one at a time. Set aside.
• In another mixing bowl, stir together remaining flour, baking powder, and salt.
• Add dry ingredients to creamed mixture alternately with milk, beginning and ending with the dry ingredients. Stir in cranberry mixture.
• Bake for 55 to 65 minutes or until a toothpick inserted into the the center of the cake comes out clean.
• Cool cake on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
• When completely cool, wrap cake in aluminum foil and store in a cool place for a few days to allow it to soften and the flavors to mingle.
• Before serving, dust with icing sugar.
• For best flavor, make this cake a few days before serving.