3 lg Navel oranges
3 1/2 c Unsifted all-purpose flour
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Granulated sugar
1 c (2 sticks) butter; softened
4 lg Eggs
1 ts Vanilla extract
1 1/2 c Fresh or frozen cranberries;
-chopped
1/2 c Chopped walnuts
1 c Confectioners’ sugar
Candied Orange Peel and
-Cranberries; (recipe
-follows; opt.)
Fresh mint sprigs and gold
-ribbon; (opt.)
1. Using a grater, finely grate the rind from 1 orange and set aside. If
making Candied Orange Peel, with vegetable peeler, remove orange part of
peel in strips from the remaining 2 oranges. Whether peeled or not, cut all
oranges in half and ream in juicer or squeeze to get about 1 1/4 C juice.
Set juice aside.
2. Heat oven to 350’F. Grease and flour a 10-inch Turk’s-head mold or tube
pan. In small bowl, combine flour, baking powder, baking soda, and salt.
3. In large bowl, with electric mixer on medium speed, beat granulated
sugar and butter until light and fluffy. Add eggs, one at a time, beating
well after each addition. Beat in grated orange rind and vanilla until
combined.
4. Reduce mixer speed to low and alternately beat in flour mixture and 1 C
orange juice (beginning and ending with flour mixture) until batter is
smooth. Fold cranberries and walnuts into batter; spoon batter into
prepared pan.
5. Bake cake 55 to 60 minutes or until cake tester inserted in center of
cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from
pan; cool completely on rack.
6. Meanwhile, in small bowl, with electric mixer or spoon, beat
confectioners sugar and 1 T orange juice until well mixed (icing should be
smooth and just thick enough to drip from a spoon). If necessary, add more
juice, 1 t at a time, to reach desired consistency. Prepare Candied Orange
Peel and Cranberries, if desired.
7. Transfer cake to serving plate. Spoon icing over top of cake, allowing
it to slowly drip down the side. If desired, top with candied peel and 5
cranberries; decorate with mint sprigs tied with gold rib- bon and
remaining 2 cranberries.
Candied Orange Peel and Cranberries: Cut reserved orange-peel strips into
1/8-inch-wide strips. Drop strips into s@all saucepan of boiling water and
blanch 1 minute. Drain strips in strainer. Repeat with fresh boiling water
to blanch orange strips again. Drain and return strips, plus 7 fresh or
frozen cranberries, to sauce-pan. With fork, stir in 1 T sugar and heat
until sugar dissolves and coats peel and cranberries. Cool to room
temperature.
Country Living/Dec/93
Yields
12 Servings