This peachy keen cake is easy to make and adaptable to what ingredients you have around. Our version uses peach marmalade, dried cranberries and golden raisans but any marmalade and regular raisans would do the trick.
Cake Ingredients:
1 1/2 sticks butter, soft
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2/3 cups dried cranberries and gold raisans (mix)
2 tablespoons orange juice
2 tablespoons coconut rum
1/4 cup peach marmalade
zest from 1 orange
Icing:
powdered sugar
orange juice
1. Preheat the oven to 350°F. Spray some Baker’s Joy inside the bottom of a loaf pan.
2. In a small bowl or saucepan add the cranberry/raisan mix, orange juice and rum (or orange liquor). Warm this mixture then stir in the orange zest and marmalade. Set aside to cool while you mix the cake.
3. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until very light, about 5 minutes on medium speed. If you are like us and don’t have all these fancy mixing tools, just use a electric hand mixer on the lowest setting. Scrape down the bowl then turn the mixer on medium low and add the eggs one at a time. Stir in the vanilla and then scrape down the bowl again.
4. Combine the dry ingredients (flour, salt and baking powder) in a bowl and whisk to combine and aerate the dry ingredients. In other words, fluff up the mixture with a wisk. This helps keep the final cake light in texture.
5. Add the dry ingredients to the batter and mix on low until just combined. Don’t over mix! Slowly beat in the cranberry/raisan mixture. Finish mixing by hand with a rubber spatula.
6. Pour the batter into the prepared pan and bake for 40 to 45 minutes until the cake springs back when gently pressed. To be sure, stick with a toothpick, fork or other pointed untensil and make sure it pulls out clean. Let the cake cool in the pan for 5 minutes before inverting and cooling on a rack or plate.
7. To make icing, combine about 1 1/2 cups of powdered sugar with enough orange juice (fresh squeezed or what you have in the frig) to make a pourable icing. Pour the icing all over the cake while it is still warm. Serve warm or cool. The flavor will also improve overnight.
Credits: Adapted from recipe found on notwithoutsalt.com