Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup orange juice
- 2 tablespoons orange zest
- 1 ½ cups fresh cranberries
Special Equipment Needed:
- 9x5 inch loaf pan
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, whisk together the sugar, eggs, vegetable oil, and vanilla extract until combined.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
5. Add the orange juice and zest and mix until just combined.
6. Fold in the cranberries.
7. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Time:
Preparation Time: 10 minutes
Cooking Time: 45-50 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 3g
Sodium: 200mg
Substitutions for Ingredients
- Granulated sugar: You can substitute with brown sugar, coconut sugar, or maple syrup.
- Vegetable oil: You can substitute with melted butter, coconut oil, or olive oil.
- Orange juice: You can substitute with apple juice or pineapple juice.
- Orange zest: You can substitute with lemon zest or lime zest.
- Fresh cranberries: You can substitute with dried cranberries or raisins.
Variations:
- Add 1 cup of chopped walnuts or pecans to the batter.
- Add 1 teaspoon of ground cinnamon or nutmeg to the batter.
- Add 1 cup of shredded coconut to the batter.
Tips and Tricks:
- Make sure to not overmix the batter.
- Let the breadcake cool in the pan for 10 minutes before transferring to a cooling rack.
- Store the breadcake in an airtight container at room temperature for up to 5 days.
Storage Instructions:
Store the breadcake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the breadcake in the oven at 350 degrees F for 5-10 minutes.
Presentation Ideas:
- Slice the breadcake and serve with a dollop of whipped cream or ice cream.
- Serve the breadcake with a side of fresh fruit.
Garnishes:
- Sprinkle with powdered sugar
- Drizzle with melted chocolate
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Soup
Troubleshooting Advice:
- If the breadcake is too dry, add a few tablespoons of orange juice to the batter.
- If the breadcake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands before and after handling the ingredients.
- Make sure to store the breadcake in an airtight container at room temperature.
Food History:
Cranberries have been used in baking for centuries, and are native to North America. Orange juice and zest have been used in baking for centuries, and oranges are native to Southeast Asia.
Flavor Profiles:
This breadcake has a sweet and tart flavor, with notes of orange and cranberry.
Serving Suggestions:
- Serve as a breakfast or brunch item.
- Serve as a dessert with a dollop of whipped cream or ice cream.
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