Another year gone, another year older, another year wiser.
There is no way to put this mildly, but 2012 was a pretty crappy year for my family considering we had 4 members who ended up in the hospital, and one very untimely death of my brother-in-law.
Additionally, given the number of tragic events that unfolded this year, especially in Newtown, Connecticut, there appears to be a sense of loss that surrounds us.
I suppose all you can do is cherish the memories and realize that nothing lasts forever, and that every story, every love story, has a time limit.
To live is now, in the present, in the moment, doing all the things that make you happy, and spending time with the ones dearest to you.
As we say goodbye to 2012, I hope and pray with whatever little faith I have left that 2013 is one heck of a joyful year for all of us. I hope and pray nothing bad happens. I hope there is truth in the saying that time heals all wounds.
And now to share with you is my very last recipe of 2012... a festive and delicious Cranberry Orange Cake I baked this past Christmas. Once the New Year is upon us, I promise I'll go back to baking and cooking healthy again.
Last but not least, I’d like to wish all the readers a very Happy New Year… may the new year bring you all lots of health, wealth, and happiness. For tonight… eat, drink, dance, live it up, and most importantly, be safe!
NUTRITION: Cranberries are an excellent source of Vitamin C, Fiber, and Antioxidants. In addition, they are a good source of Vitamins E and K. Other than that, this recipe has absolutely no nutrition.
APPROXIMATE NUTRITION PER SERVING (yields 16 slices)
- Calories: 236 cals
- Fat: 9.2 g
- Saturated Fat: 5.5 g
- Carbs: 38 g
- Protein: 2.7 g
- Fiber: 0.8 g
CRANBERRY ORANGE CAKE (mostly adapted by Vanilla Garlic)
~ yields 16 slices @ 350 degrees using a 8” by 8” springform pan
- Eggs – 3
- Sugar – 2 cups
- Unsalted Butter – 1 1/2 sticks or 12 tbsp (slightly softened & cut into chunks)
- Pure Vanilla – 1 tsp
- Salt – 1 tsp
- Milk 2% Reduced Fat – 2 tbsp
- All Purpose White Flour – 2 cups
- Fresh Cranberries – 2 1/2 cups
- Flour – 1 - 2 tsp (sprinkle over the cranberries)
- Orange Zest – zest of 1 orange (my addition to this recipe)
1. Preheat the oven.
2. Grease the springform pan with butter.
3. Using an electric mixer, beat the eggs and sugar on high for at least 5 to 7 minutes.
4. This is what you should have… a pale yellow color.
5. Add the butter and vanilla. Beat for 2 minutes.
6. This is what you should have.
7. Add the milk, salt, and orange zest. Mix for 30 seconds.
8. This is what you should have.
9. Add the flour.
10. Mix until all the ingredients are well incorporated, but do not overmix.
11. Add the cranberries.
12. Sprinkle a teaspoon or so of flour… this will prevent the cranberries from sinking to the bottom. Fold, DO NOT MIX, fold the cranberries into the batter.
13. Pour the batter into a baking pan. Spread evenly.
14. Into the oven for 45 to 50 minutes, I baked mine for 50 minutes or until the center comes out clean using a toothpick.
16. Goes perfectly with a cup of tea.
OVERALL RATING: 4.5 / 5
This Cranberry Orange Cake is incredibly moist and flaky given the amount of butter it entails. I loved this cake due to the combination of sweet and tart flavors, however my sister thought the cake was a tad bit sweet for her liking, so if you don’t have a sweet tooth, you may want to lower the sugar by just a 1/4 cup. Although other members of the family didn't quite love this cake because they simply aren't fans of cranberries, I personally loved this cake. This cake tastes amazing straight out of the oven, however it tastes just as good once it cools. The addition of orange zest gave it a little extra something. Keep in mind though, the tart flavors in this cake may not suit everyone’s palette, and since there were a few complainers in the group, I had to give this very delicious cake a 4.5 instead of a perfect 5.
TELL ME: What are your plans for New Years Eve?