Nutty Cranberry Orange Cake

Nutty Cranberry Orange Cake

1 small navel orange, unpeeled
1 cup walnuts (or pecans)
2 cups fresh cranberries
2 1/4 cups sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup unsalted butter
1 1/3 cups superfine sugar (or regular granulated)
3 large eggs
2 T. Grand Marnier, Cointreau, or Triple Sec
1 tsp. vanilla
1/3 cup milk

1. Place the orange in a small saucepan. Fill the pan halfway with water, cover, and bring to a boil. Reduce heat and simmer 30 minutes. Drain. Rinse the orange with cold water to stop the cooking. Set aside to cool.

2. Preheat oven to 350F. Grease and flour a 12-cup tube pan.

3. Using food processor, chop nuts until medium fine. Transfer to a small bowl and set aside.

4. Slice off the stem end of the orange. Cut the orange into quarters and place in the food processor. Pulse 3 or 4 times, then add the cranberries and pulse until mixture is coarsely chopped. Transfer to another small bowl.

5. Sift together flour, baking powder, and salt. Set aside.

6. Beat the butter on medium speed until smooth and light in color, about 1 1/2 to 2 minutes.

7. Add sugar, 1 T. at a time, taking 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally.

8. Add eggs, 1 at a time, at 1 minute intervals, scraping the sides of the bowl as necessary. Blend in the liqueur and vanilla.

9. Reduce mixer to low and add the flour alternately with the milk, dividing the dry ingredients into 3 parts and the milk into 2, starting and ending with the flour. Mix until just incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.

10. With a rubber spatula, gently fold in the nuts and fruits. Spoon the batter into the prepared pan, smoothing the surface. Bake in the preheated oven 60 to 65 minutes, until cake is golden brown and a tester inserted into the center comes out dry.

11. Cool cake in pan on cake rack for 10 minutes, then invert and remove it from the pan. allow the cake to cool to room temperature.

12. Glaze the cake with a powdered sugar/vanilla glaze (I add more Cointreau and a drop of orange extract).

13. Try not to eat it all in one sitting :-)

Contributed by Cooking Monster

Source of recipe: Carol Walter "Great Cakes"