Most families tend to rush through dinner, if they manage to sit down for dinner together in the first place. It is something that many of us regret and we often pin the blame on the electronic age. It certainly is true that we do tend to eat in front of the TV or with a mobile phone in her hands but even if we do eat at the same table, we tend to rush through dinner and leave immediately after it is over.
If you would like to keep your family of the dinner table a little longer, there is nothing that is going to do a better job than this cranberry orange cake. As a matter of fact, it is not only going to cause your family to stick around, it is going to put a huge smile on their face as well.
The recipe is fairly simple, and you can whip it off in the afternoon and have it ready for dinner tonight. If you would like an additional suggestion, serve it warm and it may just not survive till the next morning.
Ingredients:
3 large eggs, room temperature
2 cups granulated sugar
3/4 cup (6 oz) unsalted butter, room temperature
1 teaspoon vanilla extract
¼ tsp table salt
zest of one orange
2 cups (260 grams) all-purpose flour
12 oz fresh cranberries
Instructions:
1. Preheat your oven to 350 F.
2. In the bowl of a stand mixer, combine the eggs and sugar using the whisk attachment. Whip until the eggs have turned pale yellow and the mixture has thickened and more than doubled in volume, about 3-5 minutes.
3. Add the softened butter, vanilla, salt and orange zest and mix until incorporated.
4. Stir the flour in with a spatula, followed by the cranberries. Stir just until mixed.
5. Pour into a 9×13 baking pan coated with non-stick spray,or even better, line it with foil and then spray the foil with non-stick spray (this will make it much easier to remove from the pan). Bake in the preheated oven 45-50 minutes, until browned on top and a toothpick stuck in the middle of the cake comes out free of cake-crumbs.
6. Cut into 16 squares. Store leftover cake in the refrigerator.