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Ingredientes
- 3 lrg Navel oranges
- 3 1/2 c. Unsifted all-purpose flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/4 c. Granulated sugar
- 1 c. (2 sticks) butter, softened
- 4 lrg Large eggs
- 1 tsp Vanilla extract
- 1 1/2 c. Fresh or possibly frzn cranberries, minced
- 1/2 c. Minced walnuts
- 1 c. Confectioners' sugar Candied Orange Peel and Cranberries, (recipe follows, opt.) Fresh mint sprigs and gold ribbon, (opt.)
Direcciones
- 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 possibly not, cut all oranges in half and ream in juicer or possibly 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 possibly tube pan. In small bowl, combine flour, baking pwdr, baking soda, and salt.
- 3. In large bowl, with electric mixer on medium speed, beat granulated sugar and butter till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Beat in grated orange rind and vanilla till combined.
- 4. Reduce mixer speed to low and alternately beat in flour mix and 1 C orange juice (beginning and ending with flour mix) till batter is smooth. Fold cranberries and walnuts into batter; spoon batter into prepared pan.
- 5. Bake cake 55 to 60 min or possibly till cake tester inserted in center of cake comes out clean. Cold cake in pan on wire rack 10 min. Remove from pan; cold completely on rack.
- 6. Meanwhile, in small bowl, with electric mixer or possibly spoon, beat confectioners sugar and 1 Tablespoons orange juice till well mixed (icing should be smooth and just thick sufficient to drip from a spoon). If necessary, add in more juice, 1 t at a time, to reach desired consistency. Prepare Candied Orange Peel and Cranberries, if you like.
- 7. Transfer cake to serving plate. Spoon icing over top of cake, allowing it to slowly drip down the side. If you like, 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 possibly frzn cranberries, to sauce-pan. With fork, stir in 1 Tablespoons sugar and heat till sugar dissolves and coats peel and cranberries. Cold to room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 446 | |
| Calories from Fat 165 | 37% |
| Total Fat 18.83g | 24% |
| Saturated Fat 10.43g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 597mg | 25% |
| Potassium 131mg | 4% |
| Total Carbs 64.02g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 33.71g | 22% |
| Protein 6.62g | 11% |
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