A friend gave me a donut pan for Christmas, and I’ve been dying to have a reason to use it. These cranberry orange cake-like donuts were the first of many donut experiments to come. This recipe came from McCormick’s Holiday Feast & Holiday Sweets pamphlet that I picked up at the grocery store over a year ago. The recipe is meant to be for a loaf, but isn’t just more fun to make donuts?
Ingredients:
- 2 Cups Flour
- 1.5 Tsp. Baking Powder
- 1 Tsp. Ground Ginger
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Nutmeg
- 1/3 Cup Butter, Softened
- 1 Cup Sugar
- 1 Tsp. Pure Vanilla Extract
- 2 Tsp. Grated Orange Peel
- 1/2 Cup Orange Juice
- 2 Eggs
- 1 Cup Chopped Fresh Cranberries
Directions:
MIX first 6 ingredients in large bowl. Set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Gently stir in cranberries.
DIVIDE batter evenly among donut molds, a muffin pan, or 3 greased 5.5×3-inch mini-loaf pans.
BAKE in preheated 350 degrees F oven 18-25 minutes or until toothpick test in center comes out clean. Cool in pans 10 minutes.
