Cookbook News!

I have good news for you all!

The Kindle version of Merry Mary's Marvelous Munchies will be updated with new recipes, and a host of corrections. It will also have DRM enabled, more pictures (because it's easier and doesn't crank up the cost as much on Kindle), and a new ISBN.

It's getting closer as I'm finishing up the format adjustments. A new section is being added: Lip-Pukering Lemon. All things lemony will be moved into the new section. The print edition will be updated after the New Year.

Stay tuned and I'll let you all know when the updated version is available!

Just in Time for Thanksgiving!

Cranberry-Orange Bundt Cake

My grandparents bought an orange grove when my grandfather retired. We grew up with the grove always being in our family and a favorite place for us to visit. Every summer our mom would send us off for at least a few weeks with our grandparents to spend time there, running around the grove, learning new skills, and enjoying “farm” life.

I understandably have a soft spot for anything orange, and fell in love with the taste duo of cranberries and oranges. A dear friend, and former neighbor, loves this combo as well so I worked out this recipe for her. This was my first attempt and I didn’t bother to “make it pretty”.

I am also a terrible photographer so please forgive the poor photos. I’ll add prettier ones at a later date, but I wanted to assure you all that pretty has very little to do with whether or not something gets devoured. This cake didn’t last but maybe 5 minutes when I dropped it off at one of my favorite restaurants for the waitstaff for a beta-tasting.

Groceries Needed

1 cup milk

½  cup melted butter or olive oil

1 cup orange juice

1 tsp orange extract

2 eggs

2 ¼ cups flour plus ¼ cup flour to coat cranberries

1 ½ cups sugar

3 tsps baking powder

½ tsp salt (optional)

2 cups fresh or frozen cranberries, rinsed

For Glaze:

2 cups confectioner’s sugar

1or 2 tsps orange extract

3 tblsps milk

Directions

1.       Preheat oven to 350°F. Use baking spray, or grease and flour a bundt pan.

2.       Rinse and pat dry the cranberries – they do not have to be completely dry – place the cranberries in a bowl and coat with ¼ cup of flour.

3.       In a medium bowl mix together flour, baking powder, and salt; I use a whisk for this.

4.       In a large mixing bowl, mix sugar, orange juice, milk, eggs, and butter together using a mixer or strong wooden spoon.

5.       Add the dry mix and  cranberries and mix by hand – using a stiff spatula or wooden spoon – until just blended.

6.       Bake for 30 to 35 minutes until a toothpick comes out clean

7.       While cake cools prepare the glaze by whisking the powdered sugar, orange extract, and milk together. Adjust as needed. If too thick add a bit more milk, if too thin add more confectioner’s sugar.

8.       When cake is cool, turn it out of the pan onto a suitable plate, dish, or cake board.

9.       Drizzle or spread glaze on cake and let rest.

10.    Slice and enjoy!