Hi Bold Bakers, it’s very dark and stormy here in LA, very similar to Ireland, which
is okay, because the cranberry and orange cake we’re making today is something very
similar that we would have at home around the holidays.
Also today is bonus video day thanks to my partnership with GoodCook, so after this recipe
I want you to go over to the GoodCook channel and watch how you can make ginger crinkle
cookies.
As always the recipe can be found on BiggerBolderBaking.com and check out my shop page for all the information
about the GoodCook tools that I use.
Okay let’s get started with our first step.
So the star of the show here are cranberries you can use fresh or frozen.
What I'm gonna do is add them to my food processor, and all we’re gonna do is just pulse them
until they're roughly chopped.
What you don't want to do here is blend them until they're really fine.
So just a few seconds, and they're good to go.
Okay so these are looking good, now for this step you do need a food processor to get them
nice and small.
Okay all I'm gonna do now is just set this over to the side and we’re gonna mix our
dry ingredients.
So into a nice large bowl I'm going to add in my flour, baking powder, baking soda, salt,
ground cinnamon, and ground cardamom.
So if you don't have cardamom you can leave it out, it’s totally fine, it just adds
a little bit of a different spice to the cake.
Okie-dokie so with a whiskey you want to do is just mix these together.
So this is looking good now we’re gonna mix together the rest of our ingredients.
So into a separate bowl we’re going to add in brown sugar, some white sugar, eggs, and
vegetable oil.
And some sour cream.
So the sour cream and oil in this cake make it really moist and delicious if you don't
have sour cream you can also replace it with yogurt and that will work really well.
Also if you don't eat egg that's totally fine you can still make this cake and I'm gonna
put the substitutes on my website.
So the next ingredients we’re going to add in make this cake really aromatic and perfect
for this time of year.
I'm going to add in some lemon zest, so this is one of my favorite tools, it’s a GoodCook
grater zester, and it just makes my life so much easier in the kitchen.
So there's some lovely lemon, here I have orange, so a little bit of this zest.
So during the holidays in Ireland we eat a lot of food that is heavy in fruit, a little
bit of alcohol, sugar, a lot of citrus, it’s just something that always transports me back
to that time, and reminds me of Christmas.
Okay lovely.
Next we’re gonna add a little bit of orange juice.
Feel free to juice the orange that you just zested.
Some vanilla extract, and our chopped cranberries.
I love this cake because you mix it by hand and you only need a few bowls so it’s just
really easy, especially around the holidays when you're busy, and you got a lot of stuff
going on.
And one of the great things about this cake is if you make it maybe 2 days in advance,
it actually gets better as it sits, it gets even more moist and delicious.
So that's just a little note.
Then with a whisk just mix these all together.
This is really beautiful because of the chopped cranberries it turns this lovely red color.
Okay lovely now we’re gonna bring back in our dry ingredients, and pour our wet into
our dry.
Then mix together until just combined.
Okay that’s looking lovely.
So here I have a GoodCook 9x5 loaf pan, you can also use an 8x4.
I’ve got it buttered and lined so it’s ready to go.
So now I'm just gonna pour my batter into my pan.
As you can see it makes a really nice big loaf which is what you want because around
the holidays people drop by, sometimes unannounced, and you want to have something to give them
with a cup of tea.
Okie-dokie, this big boy is ready to be baked off.
So bake your cranberry loaf off at 350°F/180°C for roughly 50-60 minutes.
So while our cake is in the oven we are gonna make a little lemon icing it’s just gonna
further enhance the flavor of all the citrus in the cake, it’ll be super yummy.
So into my small bowl, I'm going to add in some powdered sugar, a little bit of lemon
juice, and lemon zest.
Lots of people ask me how to make icings and it’s as simple as powdered sugar and mixing
it with some sort of a liquid, orange juice, lemon juice, grapefruit juice, water, whatever
you like.
Even milk.
Okay, lovely.
You have to have some zest in there because it’s so fresh and it looks beautiful as
well.
Then just get a whisk and whisk it together until smooth.
Okay so that's our simple little icing, I'm gonna set this aside and check on our cake.
So it’s been around 55 minutes our cake is smelling amazing and I can tell that it’s
done because it’s lovely golden brown on top, and also if you push down in the middle
it’s firm underneath your finger.
So right now I'm going to set this aside let it cool down in the tin for around 20 minutes.
Once cooled transfer your cake to a wire rack.
While it’s still slightly warm I like to glaze it because I kind of think that it crisps
the glaze and just makes it sink into the cake even better.
So just generously drizzle over your lemon glaze.
As you can see I like to let it run down the sides because it just makes it really beautiful
and kind of rustic looking.
Now that my frosting has set it’s time to cut it.
Mm.
This is such a wonderful cake for the holidays, it’s citrusy, it’s fruity, it’s incredibly
moist, without a doubt, put this can at the top of your baking list this holiday season
and give it a try.
The holiday fun does not stop here, I want you to head over to GoodCook’s channel and
check out how you can make these amazing ginger crinkle cookies.
I’ll see you back here really soon for more Bigger Bolder Baking.