It’s my beautiful friend Megan’s birthday tomorrow and she always bakes everyone a cake, so I thought I’d treat her to a little something from our garden. Seeing as she was also kind enough to lug a lot of our furniture on her delicate little back when we moved house, so I felt I owed her something special. So having found that the oranges in our garden are DELISH! And that Cranberries feature highly in Thanksgiving. . . i put two and two together and came up with . . FOURSOME ( as in awesome . . come on .. just roll with it. I know that was a terrible)
So all you need for this little gem is
- 225g unsalted butter, left out til it gets all nice and soft (about 10 minutes today)
- 225g caster sugar
- 4 (preferably free-range) eggs
- 225g self-raising flour
- 125g dried cranberries, ( and you will want to soak these in enough Cointreau to cover them in a small bowl)
- 1 orange, zest only
- 8 shots of Cointreau ( for the cake not the cranberries
I tried to be a bit Nigella about it and pre-weigh it all out so I didn’t do the usual of getting sloppy bits all over the packets and then becoming an ant magnet. Also I needed to soften the butter so I didn’t put my elbow out when I was mixing it all up. It was hotter than midsummer in Hades today so that took about 10 minutes. I also put the cranberries in a little bowl and soaked them in Cointreau for an hour (ideally I would have done it overnight).
So set your oven on to 180C and then set your arm to SUPER MIX
- Cream the butter and sugar together until its a light gold and all soft.
- Beat in the eggs, one at a time, then sift in the flour until well combined.
- Drain your cranberries and put the liquid aside – we are going to use this for the drizzle as it will be a lovely mix of Cointreau and cranberry. We will mix it with some extra caster sugar until its thick enough to drizzle. it should be wet but a bit gritty – this will give your zest that lovely crunch.
- I then put my cranberries in a little tub with some flour and gave them a bit of a shake. This coats them in flour so they don’t sink to the bottom of the cake.
- Fold the cranberries and thick grated orange zest into the mixture as shown in my cool pic above, pay no attention to the fact I’m using a pot instead of the mixing bowl I smashed earlier on. Mental note to self . . get another bowl.
- When it’s all nice and smooth, carefully pour it into your buttered and grease paper lined tin. I always use grease paper as I hate difficult washing up. You don’t have to . . you may love washing up.
So once have lived with the incredible smell of deliciousness wafting around for about 40-minutes take your cake out and give it a good prod with your knife. It should come back clean, if it doesn’t pop it back in the oven for another 5 minutes or so.
When your cake is done, take it out and poke lots and lots of little holes in it. Prepare yourself for the best bit. This is where you use that drizzle we made with the cranberry soaking juice over the top. This will soak through the cake and make it extra moist as well as provide that nice crunch on the top.
So my cake is all done and dusted and ready for Megan’s birthday. I also made two little cupcakes with left over mixture so I could sample the goods. I hope you enjoy this cake as much as I enjoyed the cupcakes 🙂