Cranberry-Orange-Walnut Tea Cakes

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 2 cups all-purpose flour, plus more for pans
  • 3/4 cup heavy cream
  • Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup fresh or frozen (thawed) cranberries
  • 1/2 cup walnuts, toasted and coarsely chopped
  1. Instructions
  2. Preheat oven to 350 degrees.
  3. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess.
  4. Combine cream, orange juice, and vanilla in a small bowl.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  6. With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes.
  7. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
  8. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined.
  9. Gently fold in cranberries and walnuts.
  10. Divide batter evenly among prepared pans; smooth tops with an offset spatula.
  11. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes.
  12. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.