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Cranberry Orange Walnut Tea Cakes

Extract from Martha Stewart's Cakes • By Editors of Martha Stewart Living • Published by Other


$ $ $ $ $
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Martha Stewart's Cakes

Posted by PG UK from London, United Kingdom • Published See PG UK's 39 projects » © 2023 Editors of Martha Stewart Living / Other · Reproduced with permission. · Reprinted from Martha Stewart’s Cakes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, a division of Random House LLC.
  • 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.

  • 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.

  • 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.)

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