Cranberry Pecan Cake
INGREDIENTS
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Cranberry Pecan Cake
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Makes one 10-inch tube or Bundt cake
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Sponge Ingredients:
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3/4 cup + 2 tablespoons/200 grams whole milk,
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scalded and cooled to 100?F
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4 teaspoons/12 grams fine granulated active dry
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or instant yeast
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11/2 cups/200 grams unbleached bread flour
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(spoon into a dry-measure cup and level)
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Dough Ingredients:
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11/2 cups/150 grams dried cranberries
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3 tablespoons/45 grams orange juice
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13 tablespoons/180 grams unsalted butter, softened
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1/2 cup/100 grams light brown sugar, firmly packed,
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or turbinado sugar
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2 large eggs, at room temperature
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2 large egg yolks, at room temperature
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1 tablespoon finely grated orange zest
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2 teaspoons vanilla extract
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21/4 cups/300 grams unbleached bread flour
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1 teaspoon/6 grams fine sea salt
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1/2 cup/100 grams turbinado sugar or granulated
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light brown sugar
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11/2 teaspoons ground cinnamon
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11/4 cups/5 ounces/150 grams pecan pieces,
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lightly toasted and coarsely chopped
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Icing Ingredients:
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2 cups/215 grams confectioners’ sugar
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3 tablespoons fresh orange juice, strained before measuring
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One 16-cup tube or Bundt pan, thickly buttered
Comments & Reviews
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