Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/2 cup cranberry juice
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup confectioners' sugar
Special Equipment Needed:
- 9x13 inch baking pan
- Electric mixer
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, sift together the flour, baking powder and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients until just blended.
4. Spread the batter into the prepared pan.
5. In a small bowl, mix together the orange juice, cranberry juice, cranberries and walnuts. Pour over the batter in the pan.
6. Bake for 25 to 30 minutes in the preheated oven, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
8. Sprinkle the confectioners' sugar over a clean surface. Place the cooled cake on top and roll up.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 330
Fat: 13.5 g
Carbohydrates: 44.5 g
Protein: 5.5 g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or coconut oil
- White sugar: Can be substituted with brown sugar or coconut sugar
- Orange juice: Can be substituted with pineapple juice or apple juice
- Cranberry juice: Can be substituted with pomegranate juice or grape juice
- Dried cranberries: Can be substituted with dried cherries or raisins
- Walnuts: Can be substituted with pecans or almonds
Variations:
- Add 1/2 cup of shredded coconut to the batter
- Add 1 teaspoon of ground cinnamon to the batter
- Add 1/2 cup of mini chocolate chips to the batter
- Add 1/2 cup of orange zest to the batter
Tips and Tricks:
- Make sure to grease and flour the baking pan before adding the batter.
- Let the cake cool completely before rolling it up.
- If the cake is too dry, add a few tablespoons of orange or cranberry juice to the batter.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- Slice the cake into individual servings and serve with a dollop of whipped cream.
- Sprinkle with powdered sugar before serving.
- Serve with a scoop of ice cream.
Garnishes:
- Orange zest
- Chopped walnuts
- Dried cranberries
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Soup
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of orange or cranberry juice to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to store the cake in an airtight container in the refrigerator.
- Make sure to reheat the cake thoroughly before serving.
Food History:
Punsch-Roll is a traditional Swedish dessert that dates back to the 19th century. It is a rolled cake filled with dried fruits and nuts and is usually served with a dollop of whipped cream.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and tart flavor. The orange juice and cranberry juice give it a bright and fruity flavor, while the walnuts and dried cranberries add a nutty and tart flavor.
Serving Suggestions:
- Slice the cake into individual servings and serve with a dollop of whipped cream.
- Sprinkle with powdered sugar before serving.
- Serve with a scoop of ice cream.
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