Cranberry Orange Walnut Tea Cakes
Extract from Martha Stewart's Cakes • By Editors of Martha Stewart Living • Published by Other
About
Martha Stewart's Cakes
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Kimya J. favorited Cranberry Orange Walnut Tea Cakes
15 Jun 21:53
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Shawnshawn D. favorited Cranberry Orange Walnut Tea Cakes
22 Mar 01:00
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Helen Bowen added Cranberry Orange Walnut Tea Cakes to Time for tea
27 Feb 17:38
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Tess added Cranberry Orange Walnut Tea Cakes to food
03 Jun 00:11
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Tess favorited Cranberry Orange Walnut Tea Cakes
03 Jun 00:11
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Angel C. favorited Cranberry Orange Walnut Tea Cakes
26 May 00:32
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Suzi T. favorited Cranberry Orange Walnut Tea Cakes
22 May 12:35
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Chudames added Cranberry Orange Walnut Tea Cakes to Baking
21 May 18:12
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Chudames favorited Cranberry Orange Walnut Tea Cakes
21 May 18:12
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Sarah T. favorited Cranberry Orange Walnut Tea Cakes
20 May 20:08
You Will Need
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Step 1
Preheat oven to 350°F. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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Step 2
With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
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Step 3
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes.
Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely. (Cakes can be stored in an airtight container at room temperature up to 2 days.)
