I bake little cakes like these (or Pumpkin and Banana Bread) in my Baking Baskets. This is the Medium Size and is the perfect gift. You can bake directly in the liner and basket, placed on a sheet tray. When cooled, I wrap the basket in a Large Cello Bag and tie it with a ribbon.
Supplies Used :
Medium Baking Baskets
Large Cello Bags
Satin Ribbon
Cranberry Orange & Pecan Cake
Makes 2 large, 4 medium loafs or 18 muffins
3 cups flour
1 tablespoon of baking powder
2 sticks butter, melted and cooled
1/2 teaspoon baking soda
1/2 teaspoon of salt
2 teaspoons of ground ginger
3/4 cup brown sugar
3/4 cup sugar
1 1/4 cups milk
2 eggs
1 orange, zested and juiced
2 sticks of butter, melted and cooled
1 1/2 fresh cranberries, coarsely chopped
3/4 cup pecans, coarsely chopped
…….
1/2 sick of butter, melted
1-2 cups of powdered sugar (depending on desired consistency)
juice from zested orange
Preheat the oven to 375 degrees.
In a mixing bowl, mix together dry ingredients : flour, baking powder, soda, salt, ginger, sugar and brown sugar. Add milk, eggs orange zest (reserve juice for glaze) and butter. Mix until just combined. Fold in cranberries and pecans.
Place paper liners in baking baskets, and put them on a sheet pan. Pour batter into baking baskets. Bake until toothpick inserted in the center comes out clean. Recommended times below :
Large Loafs 40-45 minutes
Small/Medium Loafs 25-35 minutes
Muffins 15 minutes
For Glaze : Stir together melted butter, powdered sugar and orange juice until smooth. Drizzle over bread after it has cooled.