Cranberry-Orange-Walnut Tea Cakes
Wrapped in pink glassine paper and tied with waxed twine, these mini loaves make terrific hostess gifts, at holiday time or any time of year. To make a large loaf instead of several smaller ones, use a 9-by-5-inch loaf pan, and bake for 55 minutes.
- Yield: Makes 9
Photography: Joseph De Leo
- 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
Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely. Cakes can be stored in an airtight container at room temperature up to 2 days.