Where did all the time go?! This is probably my longest break I’ve ever taken from blogging – and it’s not because I’m away on a holiday or something (well, I was away on a holiday for a short while…) work has been swamping like crazy that whenever I sat down in front of my computer to edit photos / blog, I will keep dozing off. How I wish life will slow down!
Slow down and take a break with this berry-licious cake! I missed the blogging dateline for this cake… sorry fellow Home Bakers!
This dense and moist cake, chosen by Diana from Domestic Goddess Wannabe, is chockful of fruits and nuts, and infused with a little alcohol – really reminds me of the Christmas fruit cake! What I also love about making this cake is that olive oil is used instead of butter – hence no creaming of butter is needed and it’s probably a lot lower in fats! It’s the perfect cake to make when you are busy and trying to lose weight (sounds just like the cake for me!)
I made quite a few changes to the recipe: reduced the amount of sugar; used olive oil instead of canola oil; substituted buttermilk with orange juice; replaced raisins with blueberries; swapped pecans for walnuts; and used rum instead of bourbon. The results came out pretty alright – only wished that it is lighter in texture! I probably should have sticked to buttermilk :p
Here are the step-by-step photos!
|1) Whisk oil, sugar, egg and zest together.||2) Sift in 1/2 of the flour mixture.|
|3) Follwed by the orange juice.||4) Sift in remaining flour mixture.|
|5) Add in the nuts.||6) And the berries!|
|7) Spread into a tin and bake away.||8) Drizzle with orange-rum sauce.|
This is for The Home Bakers #33 organized by Joyce of Kitchen Flavours. This theme was hosted by Diana from Domestic Goddess Wannabe. Hop over here for all the submissions and here for the original recipe!
Holiday Berry-Nut Cake (makes 4 x 8-inch loaf)
adapted from Coffee Cakes by Lou Seibert Pappas
1 large egg
1/3 cup granulated sugar
Zest of 1/2 orange
1/8 cup olive oil
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup orange juice
1/2 cup fresh blueberries
1/2 cup dried cranberries
1/2 cup coarsely chopped toasted walnuts
1/8 cup orange juice
1/8 cup rum
For the steps, please head over to Diana’s blog!
Tip: Coat the blueberries and cranberries in 1 tablespoon of the flour mixture before mixing them into the batter so that they will not sink to the bottom during baking.