Saturday, 24 August 2019

Cranberry Orange Butter Cake

An orange juice and orange zest flavoured butter cake topped with rum flavoured cranberry bits 😋

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack and increase temperature to 170℃ for 10 minutes.


All ingredients in room temperature
Using 56~59g Omega 3&6 eggs

110g unsalted butter, softened
Pinch of salt
88g caster sugar

3 eggs

80g top/cake flour
30g Prima plain flour plus/plain flour
8g semolina flour/plain flour
5g milk powder
3g baking powder

25g fresh orange juice
12g golden syrup/honey
5g orange zest

20g dried cranberries
1/4 tsp rum essence, optional


1. Grease the cake pan with butter. Set aside.

2. Mix top flour, plain flour plus, semolina flour, milk powder, and baking powder in a bowl. Set aside.

3. Combine orange juice, and golden syrup in a small container. Set aside.

Soak dried cranberries in boiling water for 30 seconds. Pat dry, and cut into small bits. Coat with rum essence and set aside.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy. Add in eggs, one at a time, to the butter cream, using the electric hand mixer.

6. Fold in the sieved flour mixture from Step 2.

7. Mix in the orange juice mixture from Step 3. Mix the batter till smooth.

Fold in the orange zest.

8. Pour the batter into the prepared cake pan. Sprinkle the prepared cranberry bits over the top of the batter.

9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes, bring down to the middle rack, and continue to bake for another 10 minutes at 170℃, or till golden.

10. Transfer the cake to a cooling rack to cool down for about 5~10 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Invert out the cake and let it rests on a cooling rack.

Wrap a sheet of cling wrap over the cake to keep the moisture in.

11. Slice the cake after it has complete cool down. Enjoy 😋


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