Orange Cranberry Rainy Fruit Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and orange juice and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the cranberries, walnuts, and raisins.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information:
Calories: 350 kcal
Fat: 13 g
Carbohydrates: 51 g
Protein: 5 g

Substitutions for Ingredients
- Butter: Can be substituted with a vegan butter or coconut oil.
- Orange juice: Can be substituted with apple juice or pineapple juice.
- Dried cranberries: Can be substituted with dried cherries, blueberries, or raisins.
- Walnuts: Can be substituted with pecans, almonds, or cashews.

Variations:
- Add 1/2 cup of shredded coconut for a tropical twist.
- Add 1/2 cup of chopped dates for a sweet and chewy texture.
- Add 1/2 cup of chopped dried apricots for a tart flavor.

Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use fresh orange juice for the best flavor.
- To ensure even baking, rotate the pan halfway through the baking time.

Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.

Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.

Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Dust with powdered sugar for a festive touch.

Garnishes:
- Chopped walnuts
- Orange zest
- Fresh cranberries

Pairings:
- Vanilla ice cream
- Orange liqueur
- Hot chocolate

Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of orange juice to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.

Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Use pasteurized eggs to avoid any risk of salmonella.

Food History:
Fruit cakes have been around for centuries and are a popular holiday treat. This version combines the flavors of orange, cranberry, and walnuts for a delicious twist on the classic.

Flavor Profiles:
This cake has a sweet and tart flavor with notes of orange, cranberry, and cinnamon.

Serving Suggestions:
- Serve as a dessert after a holiday meal.
- Enjoy as an afternoon snack with a cup of tea.
- Pack in a lunchbox for a sweet treat.

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Taste: Tangy, Sweet, Citrusy, Fruity, Moist