Friday, January 14, 2011

Cranberry Orange Cake

Here are some interesting cranberry facts.

*There are 80 cranberry growers in British Columbia [I'm from B.C. and I didn't even know this until today!]. 74 growers belong to the Ocean Spray Growers Co-operative, and 4 are independent. Almost all the berries produced in British Columbia are sold and shipped into the United States for processing to the Ocean Spray Pool along with the crop from Wisconsin, Massachusetts, New York, Maine, Oregon and Washington.

*Contrary to popular belief, cranberries do not grow in water. They are grown on peat or sandy marshes. Because cranberries float, marshes are flooded when the fruit is ready for harvesting.

*The cranberry gets its name from Dutch and German settlers, who called it "crane berry". When the vines bloom in late spring and the flowers' light pink petals twist black, they resemble the head and bill of a crane. Over time, the name was shortened to cranberry.

*Cranberries contain no cholesterol and virtually no fat and are low in sodium. Cranberry products may contain substantial levels of dietary fiber and vitamins.

So, make some cake and enjoy those cranberries :)

Cranberry Orange Cake

1 orange
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped fresh or frozen cranberries
1 egg, beaten
1/4 cup (50 mL) butter, melted

1. Grate rind from orange. Squeeze juice into liquid measure; add enough water to make 3/4 cup (175 mL). Set aside.

2. In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.

3. Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)


Andrea at Nummy Kitchen said...

Your Cranberry Orange Cake looks so delicious, I absolutely love cranberry bread/cake like this and will have to make it soon, how yummy!

scrambledhenfruit said...

Cranberry and orange are a perfect combination- your bread looks delicious!