FrenchGardenHouse Victorian Cranberry Cake

Oh, I am sorry!I got so excited about the wreath for our front gate, that I forgot I promised you my best recipe for Cranberry Cake. Here it is, if you didn’t read it in the holiday issue of Victorian Homes Magazine.

Preheat Oven to: 350 degrees F

Ingredients:

2 cups sifted all~purpose flour

1 cup sugar

1~1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter

1 egg, beaten

1 teaspoon grated orange peel

3/4 cups orange juice

1/2 cup light raisins

1 cup chopped cranberries {fresh or frozen}

1/2 cup chopped nuts {optional}

Mix: Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture

is crumbly. Add in the egg,, orange juice and orange peel all at once. Stir just until mixture is evenly moistened.

Fold: Add in raisins, cranberries and nuts.

Spoon: Spoon mixture into a greased 9 x 5 x 3 loaf pan.

Bake: Bake at 350F for 1 hour. Cool on a wire rack.

You can experiment with different cake pans, I have made these in a circular pan for a beautiful gift. Enjoy!! This makes a lovely dessert with some apricots, fresh berries and perhaps some nuts to linger over after dinner is done. Serve on your best antique Limoges and it’s a visually gorgeous treat.

If you want to romance your Home and Garden with antique and vintage treasures to make you smile each time you come home, visit our shop FrenchGardenHouse.