February 23, 2007

Triple Citrus Cranberry Cake

3 eggs
3 cups flour
1 1/2 cups sugar
1 1/2 cup cranberries
1/2 cup oil
1/2 cup tangerine juice
1/3 cup lime juice
¼ cup lemon juice
1 1/2 teaspoons Chinese 5 spice powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon salt
zest of one lime
zest of one tangerine

Preheat oven to 350F. Grease and flour one bundt pan. Combine flour, sugar, baking powder, baking soda, 5 spice powder and salt in a large bowl. Beat in the juices, oil, zests, vanilla and eggs until well combined. Fold in cranberries. Pour into prepared pan. Bake 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes on a wire rack, then remove from the pan. Cool completely.

Spring this recipe!

My thoughts:
I hadn't baked anything in a while, so I decided to make a quick cake. A real benefit of using oil is that you don't have to wait for butter to soften. I got the idea and with in 15 minutes, including juicing all of the fruit, it was in the oven. I used leftover cranberries that I froze myself back near Thanksgiving, some tangerines that were on the verge of spoiling and a few lemon and lime halves I had in the fridge leftover from other recipes. It is moist, slightly dense and subtly citrus-y. The tangerine juice keeps it from being too tart and cranberries are like little jewels when you cut it. One odd thing about the cake-even though there is no butter in the batter, when it baked it gave off the most buttery aroma imaginable. I can't quite figure that out.