Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped
- 1/2 cup orange juice
- 1/4 cup brandy
- Powdered sugar for dusting
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. In a small saucepan, combine the chopped cranberries, orange juice, and brandy. Cook over medium heat until the cranberries have burst and the mixture has thickened, about 10 minutes.
6. Fold the cranberry mixture into the cake batter.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 437
Fat: 19g
Saturated Fat: 11g
Cholesterol: 121mg
Sodium: 258mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 34g
Protein: 5g
Substitutions for ingredients:
- You can use frozen cranberries instead of fresh.
- Orange juice can be substituted with any other citrus juice.
- Brandy can be substituted with rum or whiskey.
Variations:
- You can add chopped nuts to the batter for extra crunch.
- You can add a teaspoon of cinnamon to the batter for a warm spice flavor.
- You can use lemon zest instead of orange zest for a different citrus flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before dusting with powdered sugar.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar. You can also top it with whipped cream or fresh cranberries.
Garnishes:
Fresh cranberries, whipped cream, or a sprinkle of cinnamon.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the cranberries before using them in the recipe.
Food history:
Vasilopita is a traditional Greek cake that is typically served on New Year's Day. It is often made with a coin baked inside, and whoever finds the coin is said to have good luck for the coming year.
Flavor profiles:
This cake has a sweet and tangy flavor from the cranberries and orange juice, with a hint of brandy.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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Region: Greek