By BRENDA JOSEPHSON
Cranberries and oranges have long been classic staples on our holiday tables, providing color and flavor to Christmas celebrations. The scent of these familiar flavors has the power to bring back fond memories of times past.
Christmas Cranberry Orange Cake combines two favorite holiday foods for an innovative take on the conventional pound cake, using cream cheese, fresh cranberries, and whole oranges. Enjoy its distinctive taste on its own or paired with a scoop of vanilla ice cream.
Just one bite can transport you back to simpler times when cranberries and popcorn were popular holiday decorations and we were excited to find oranges in our Christmas stockings.
This pound cake variation calls for simmering oranges on the stovetop for more than an hour. Although this process for softening the oranges is time-consuming, the citrus scent that fills the air is pleasant, evoking nostalgia long before the cake emerges from the oven.
Food is more than just sustenance; it evokes shared memories, emotions, and experiences with others. Enjoy this recipe and the opportunity this holiday season to slow down and make new traditions with delicious food and irreplaceable time spent with loved ones.
Christmas Cranberry Orange Cake
½ cups of fresh cranberries (rinsed)
2 small oranges
2 ½ cups of sugar
8 ounces butter (room temperature)
8 ounces cream cheese (room temperature)
½ teaspoon salt
2 teaspoons almond extract
5 large eggs (room temperature)
2 ½ cups of flour
Glaze (Optional)
½ cup powdered sugar
1 small orange
¼ teaspoon butter
Preparation:
Thoroughly wash the oranges under cool water with a vegetable brush.
Place the oranges in a small pot, cover with water, and bring to a boil.
Once boiling, lower the heat and cover. Simmer for 1 ½ hours until the oranges become soft. Remove the oranges from the water and purée in a food processor or blender until smooth.
Allow the pureed oranges to cool to room temperature while you prepare the cake batter.
Preheat the oven to 315°F.
To prevent sticking, prepare a 10-inch bundt pan by thoroughly applying butter and flour, then tap the pan upside down to remove excess flour.
Using a mixer, cream the sugar, butter, cream cheese, salt, and almond extract until smooth.
Add flour and eggs to the creamed mixture by alternating between adding flour and one egg at a time, taking care to scrape the bottom of the bowl to ensure all ingredients are well incorporated.
Add the puréed oranges and mix until combined.
Gently add the final ingredient by folding in the cranberries by hand.
Pour the batter into the prepared bundt pan by gently spooning the batter into the pan.
Place the cake in the preheated oven and bake it for approximately 1 hour and 15 minutes, or until the batter bakes thoroughly and the cake turns golden brown. Take care to not over-bake.
Cool in the bundt pan for 15 minutes, then turn over onto a cake plate. This cake is moist and delicious as is, but a glaze can be added, if desired.
Optional Glaze:
This glaze is extremely light, brightening the cake with a subtle sheen.
Rinse a small orange in cool water and use a vegetable brush to thoroughly clean it. Then zest the orange.
Squeeze and juice the rest of the orange.
Place a small sauce pan on low heat and combine the powdered sugar, butter, and juice from the orange. Stir until the sugar dissolves in the orange juice and all ingredients blend together. This will only take a few minutes.
Remove from the heat and add the orange zest.
The glaze will be very thin. Apply it to the cake using a pastry brush. The mixture will provide more than enough glaze to completely cover the top and sides of the cake with a sweet finish.
Decorating Tip
Decorating the cake with sugared cranberries and rosemary sprigs adds a festive touch. The link below contains a recipe for making frosted cranberries and twigs.
Brenda Josephson is a Haines resident. She holds degrees in Culinary Arts and Food Business Leadership from the Culinary Institute of America and an MBA with a specialization in Strategic Planning from Heriot-Watt University. She enjoys spending time fishing, foraging, and savoring Alaska’s abundance of natural and wild foods with her family.
This looks delicious, thank you. Really excited about this new foodie column.