A Cake for All Seasons

This cake. I love making it. I love decorating it. I love serving it. And I especially love, eating it. It is delicious.

The batter is beautifully flavored with rosemary, the zest of three oranges and one lemon, and cranberries. Once the winter holidays are over and the season for fresh cranberries has passed, reinvent it as a Blueberry, Orange, and Thyme Cake. In May, when the strawberries come in, make it a Strawberry, Orange, and Mint cake. This is a cake for all seasons.

You could also glam up the blueberry cake.

I never thought there would come a day when I would put the zest of four citrus fruits AND savory herbs in a single cake. Nor did I think I would take time to make sugared fruit. That all changed when I saw the food photos on Lauren’s @mustloveherbs’ Instagram feed. Lauren is an Appalachian Food and Living blogger in Kentucky. Her outrageously good Cranberry, Orange, and Rosemary Cake with Orange Cream Cheese Frosting single-handedly inspired me to expand my culinary horizons. The cake is as pretty as it is delicious. She has motivated me to consider more herb and fruit combinations, to play with foods when food styling, and to try new angles when photographing food. I am grateful to her for giving me permission to feature her recipe for this post.

Here’s the recipe, but first a few cake-baking tips.

Make sure all ingredients are at room temperature before starting. I have been known, in a pinch, to heat butter and milk in the microwave for 10 to 15 seconds to get the chill out.

The primary method I use to measure flour is to weigh it. Otherwise, I lightly spoon flour into a measuring cup and level it with a knife.

The time to get air into a cake batter is in the beginning. That’s why we start most cake recipes by beating sugar and fat together for a good three minutes. Then we add the eggs, one at a time, beating in more air after each addition. Once the eggs are all in, be sure to turn the mixer off and clean the sides and bottom of the bowl with a rubber spatula, and mix for one more minute.

Look how fluffy this batter looks even before the wet and dry ingredients have been added.

When cake directions say to alternately add dry and wet ingredients, try it this way, dry-wet-dry-wet-dry. Mix minimally with each addition. As soon as the batter is smooth, stop mixing. See how the batter has cloud-like puffs? That’s the goal for this cake.

When adding fruit, turn the mixer off and gently fold the fruit in with a spatula. Try to disperse the fruit evenly so there will be fruit in every slice.

On average, 1 large lemon gives two tablespoons of juice and one tablespoon of zest. 1 medium orange gives 4 tablespoons of juice and 2 tablespoons of zest. I use a Microplane to zest the peel.

I use a handheld orange squeezer to extract juice from citrus. Cut the fruit in half. Put cut side facing down. Bring the handles together and squeeze.  Flip the fruit over a couple of times to extract more juice. I slice the tip off the domed edge.

Use fresh herbs in beautiful condition. I mince the lower leaves of the stem and save the tips for decorating the cake.

Cake Ingredients

3 cups (13.0 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
2 tablespoons (½-ounce package) freshly minced rosemary
zest of 3 medium oranges
juice of 1 medium orange
zest and juice of 1 lemon
¾ cup whole fat buttermilk
2 cups (1 pint) fresh whole cranberries
1 tablespoon all-purpose flour for dusting fruit
5 large eggs
2 teaspoons vanilla extract
2 sticks (1 cup) butter, at room temperature
2 cups granulated sugar

Prep for the Mise en Place

Measure flour, baking soda, baking powder, and salt and add to a medium bowl. Add minced rosemary. Use a whisk to mix ingredients and get rid of lumps. Set bowl aside.

Zest 3 oranges and 1 lemon. Juice 1 orange and 1 lemon. Measure buttermilk in a liquid measuring cup and add zest and juice. Stir. Set aside.

In another small bowl, mix whole cranberries and a tablespoon of flour. Stir until the berries are completely dusted with flour. Set aside.

Crack each egg into a container. Don’t mix. Add vanilla. Set aside.

Add butter and sugar directly into a large mixing bowl.

The easy part — putting it all together.

Preheat oven to 350º. Grease and flour a Bundt pan. Make sure all crevices of pan are greased.

In a large mixing bowl, cream butter and sugar on medium speed for three minutes. Scrape bottom and sides of bowl with a rubber spatula halfway through mixing.

Pour in eggs, one at a time, beating well after each addition. Periodically, turn mixer off and scrape bottom and sides of bowl. Beat another minute on medium speed.

With the mixer on “stir” or slow, add ⅓ dry ingredients, ½ wet, ⅓ dry, ½ wet, end with ⅓ dry. Mix briefly after each addition.

Remove bowl from stand and using a rubber spatula, add berries. Be sure to sweep bottom and sides of bowl to disperse berries evenly in batter.

Pour batter into a prepared Bundt pan. I can’t get over how gorgeous this batter looks! Just sayin’.

Bake on center shelf of a preheated oven for 45-55 minutes until a knife inserted in the middle of the ring comes out clean.

Allow cake to cool in pan for 30 minutes. This is a necessary step to ensure the cake slides out easily from the pan. Flip cake carefully onto a wire rack and allow to cool for at least an hour before frosting.

Frosting Ingredients

2 cups confectioners (powdered) sugar, sifted through a sieve
4 ounces cream cheese, at room temperature
½ teaspoon vanilla extract
3 teaspoons freshly squeezed orange juice
½-ounce package of rosemary for decorating
fresh fruit for decorating

In a mixing bowl, combine confectioner’s sugar, cream cheese, vanilla, and orange juice. Mix on medium speed until icing is smooth and creamy. The consistency should be somewhere between a frosting and a glaze.

Dust off crumbs from cooled cake. Spoon icing over cake to achieve a drapey look.

Decorate with rosemary and sugared fruit.

Sugared Fruit

Sugaring fruit is much easier than I imagined. It starts with making a simple syrup and then adding fruit until it is covered in syrup. For cranberries, which have a hard shell, bring the syrup almost to a boil, add the cranberries, and let soften so they are edible. For thin-skinned fruits like blueberries, coat briefly and remove from hot pan so they don’t soften further.

Sugared Fruit Ingredients

½ cup water
½ cup sugar
2 cups whole, firm, fresh cranberries, at room temperature
½ cup granulated sugar for dusting

Instructions

Heat water and sugar in a medium saucepan on medium heat. Stir until sugar dissolves and syrup just starts to boil. Remove pan from heat.

Add whole cranberries that are at room temperature. Allow to stay in hot water for 10 minutes. Do not boil cranberries or they will pop. Remove cranberries with a slotted spoon.

Place fruit on a parchment-lined rimmed sheet pan. Cranberries will be tacky and want to clump together. Separate them with the tip of a knife and not your fingertips. Doing so will keep the cranberries tacky and better able to hold the sugar crystals.  Allow to dry for one hour.

Spoon tacky berries into a bowl of sugar. Place on a clean sheet of parchment paper and dry for 30 minutes. Note the places on the cranberries that did not take up the sugar. I’m guessing they are the places where I used my fingers touched the tacky berries. Next time, I used a knife to separate the berries.

Christmas Eve or Valentine’s Day Cake

By Christmas Eve, we had already had this cake twice so we opted for Lily’s Red Velvet Cake, a family favorite, made by my DIL. Red Velvet Cake is basically chocolate cake with red food coloring. In my recipe, I boost the cocoa by adding expresso coffee. It is delicious. Inspired by Lauren’s food styling and not wanting to take the time to sugar more cranberries, we used what we had in the fridge to decorate the cake — pomegranate seeds and rosemary.

Readers, I would love your help. I am teaching a cooking class for The Herb Society of Nashville. I’m wondering if you could share some herb and fruit combinations you have found that are complementary. Please leave a comment with your favorites.

Some Other Favorite Cakes
Chocolate Birthday or Valentine’s Day Cake
Old-Timey Vanilla Bunny Cake
Mom’s Monkey Bread, circa 1970

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© 2014-2020 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

22 thoughts on “A Cake for All Seasons

  1. I have a lemon & sage polenta cake recipe that is wonderful – I’ve served it with fresh figs, but never thought about adding fruit to the cake. Wonder what basil, blackberry, and lemon would be like? Also thinking about red grapefruit with a lemon or lime thyme – the sections bake up beautifully in scones, but would they be too juicy here?

      1. Happy to share!

        Rustic Polenta, Sage, and Brown Butter Cake (Adapted slightly from: Sugar Cubed Blog, https://sugarcubedblog.wordpress.com/2012/10/10/lemon-sage-polenta-cake/)
        ½ cup unsalted butter
        1 cup sugar
        1 ¼ cup ground almonds (I use almond flour)
        ½ cup polenta (I use a stone-ground meal from my local Italian market)
        ¼ cup flour (I use unbleached all-purpose)
        3 medium eggs (I use large)
        1 tsp. baking powder
        Juice and zest of 2 large unwaxed lemons
        A pinch salt
        15 fresh sage leaves
        1. Make the sage brown butter: Melt the butter in a small pan over medium heat. When melted and beginning to bubble, add 6-7 sage leaves. Leave to bubble until the butter begins to brown and smell nutty. Remove from heat and leave to cool.
        2. Preheat oven to 160°C (325 F)
        3. Butter a medium-sized loaf pan (I use 8-1/2 x 4-1/2). Place sage leaves along the walls of the pan with the top side facing the cake pan. If you have trouble making them stay flat against the pan, spread a small amount of butter on the leaves to help them stick to the pan.
        4. Combine the ground almonds, polenta, flour, baking powder, and salt in a medium sized bowl. Set aside.
        5. Remove the sage leaves from the brown butter and discard (or eat, they’re really crispy and tasty). 6. In a large bowl and using an electric mixer, beat the brown butter and the sugar together for 3 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon zest, lemon juice, and vanilla and blend. Fold in the dry ingredients into the wet mixture until just combined (do not over mix!).
        7. Pour the batter into the prepared cake tin and bake for one hour, or until a skewer or a sharp knife inserted into the centre of the cake comes out clean.
        8. Remove from oven and cool for 5 minutes before removing from pan and leaving to cool completely. Makes about 12 slices, each 3/4″ thick.

        Grapefruit, Honey, and Yogurt Scones (Adapted slightly from: Joy the Baker, https://joythebaker.com/2011/03/grapefruit-honey-yogurt-scones/)
        1 1/2 cups all-purpose flour
        1 teaspoon baking powder
        1/2 teaspoon baking soda
        1/4 teaspoon salt
        1 Ruby Red grapefruit, zested and segmented (instructions included below)
        1/4 cup granulated sugar
        6 tablespoons unsalted butter, cold
        2 tablespoons honey
        1/2 cup plain Greek yogurt, (can substitute light sour cream)
        1 tablespoon whole milk or buttermilk
        1. Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
        2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
        3. Zest the grapefruit and combine zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.
        4. Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
        5. Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.
        6. Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.
        7. Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with plenty of butter. These scones are best served the day they’re made. Makes 6 large(ish) scones.

      2. JANEL! I love the sound of the ingredients in both recipes. Some I have never used before. I’ve never zested a grapefruit so can’t wait to try that, nor have I made brown sage butter. I so appreciate you for sharing these delicious-sounding recipes. I will report back. Judy

  2. Great info as always Judy. You asked for a fruit herb combination. I have a wonderful cookie recipe from Carolyn Treybig with rosemary and orange marmalade.

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