Cranberry - Orange - walnut Tea cake
Prep time
Cook time
Total time
The recipe belong to Martha Stewart from the book Marta Stewart's cakes, it is delicious, and the textures marry very well.
Recipe type: desert
Serves: 10
  • ½ cup (1 stick) unsalted butter, room temperature plus more for pan
  • 2 cups all purpose flour plus more for pan
  • ¾ cup heavy cream
  • zest from 1 orange and 2 tbsp. orange juice
  • 1 tsp vanilla extract
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • a pinch of salt
  • 1 cup sugar
  • 2 large eggs
  • 1 cup fresh or frozen (thawed) cranberries
  • ½ cup walnuts, toasted
  1. Preheat oven at 350 F degrees.s
  2. Butter a 9 by 5 inch loaf pan and dust it with flour tapping the excess.
  3. Combine dry ingredients in a bowl: flour, salt, baking powder and baking soda, whisking them well.
  4. In another bowl combine orange juice, vanilla extract and heavy cream.
  5. Cream butter with sugar and orange zest until pale and fluffy then add eggs one at the time beating after each addition.
  6. Add flour mixture in 3 batches alternating with 2 batches of cream mixture. Beat until combined.
  7. Gently, fold in cranberries and walnuts with a spatula. Pour the batter in the loaf pan smoothing the top and bake until the tooth stick test passes, about 55 minutes.
  8. Transfer pan to wire rack to cool 15 minutes then turn out the cake to cool completely.
Recipe by gabriela cuisine at