I have been busy baking all day. I love baking - not so much the cleaning up - but I love mixing stuff and trying out new recipes!!
I have made this recipe a couple of times before - and it's well received by both my family and my in-laws. I usually bake from scratch - this recipe starts with a white cake mix - I got this recipe from WW a couple of years ago. Instead of making 2 big loaves, I make 5 smaller ones that I will gift-wrap and give to my family.
White Chocolate Cranberry Loaf
1 (18 1/4 ounce) box white cake mix
3/4 cup flour
1 teaspoon orange rind
1 cup fresh cranberries
1 large egg
2 large egg whites
3/4 cup water
1/2 cup orange juice
2 tablespoons unsweetened applesauce
1 cup white chocolate chips
Preheat oven to 350°F.
Prepare 2 loaf pans with cooking spray.
Mix cake mix, flour, and orange peel.
Add egg, egg whites, water, orange juice, and applesauce.
Fold in white chocolate chips.
Fold in cranberries.
Spread batter evenly between the two pans. Bake for one hour or until a toothpick inserted in the middle comes out clean.
I then baked a Clementine Cake. First time trying it - it looked so pretty in the magazine (Ricardo) - just had to try it!! Too bad I can't cut it to see the inside!! ;)
5-6 seedless clementines, peeled and thinly sliced
3/4 cup homemade orange marmalade or store-bought orange marmalade, hot
1 cup ground almonds
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 seedless clementines, peels and pith removed, cubed
1 cup sugar
1/4 cup unsalted butter, melted
With the rack in the middle position, preheat the oven to 325°F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
In a food processor, purée the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.
Doesn't look as pretty as in the magazine - but still looks good! :)