Sweet Paul’s Orange and Cranberry Cake

See the original recipe and more inspiration from Sweet Paul here.

Serves 8 
3/4 cup dried cranberries 
3/4 cup dried apricots, coarsely chopped 
1 cup orange juice 
1 1/2 stick (150g) butter, softened 
1 cup sugar 
1 teaspoon vanilla extract 
4 large eggs 
2 cups plain flour 
2 teaspoons baking powder
1 cup milk 
grated zest of 1 orange 
powdered sugar 

  1. Heat oven to 350F, 180C.
  2. Place cranberries, apricots and orange juice in a saucepan and bring to a boil.
  3. Let mixture simmer until almost all the orange juice is gone.
  4. Cool.
  5. Beat butter and sugar until light and creamy.
  6. Add vanilla and the eggs, one at a time.
  7. Add flour and baking powder, stir well.
  8. Stir in the milk and the cranberry/apricot mixture.
  9. Spoon the batter into a buttered bundt pan.
  10. Bake for about 45-50 minutes, or until set.
  11. Cool and turn the cake over on a large platter.
  12. Mix powdered sugar and water to a frosting and pour it over the cake.
  13. Sprinkle with orange zest and serve.

Bring the sweet scent of Cranberry into your home year-round with a Soy Candle Tin.