Everything Sirious
Wowza is all I can say to this – this is such a moist cake that I want to use this batter for my go-to cake batter. The taste of orange, a slight touch of lemon, and the sour cranberries make it a delight in contrasts. I’ve made it twice now and it’s getting rave reviews from everyone. Recipe details on the blog here: http://www.apt2bbakingco.com/home/orange-cranberry-bundt-cake
Thinking I would make a cake filling, and being midst raspberry season, I tried this curd. While too thin this time around for a cake filling, wow, what an ice cream topper! This kept marvelously in a sealed jar in the fridge for several weeks and was A+ delicious on ice cream – bet it would be amazing on pancakes as well! Be sure to use fresh raspberries! https://bakesbybrownsugar.com/raspberry-curd/ (Photo borrowed from aforementioned website).
Being part British, I can’t help but love scones, though it’s not something I make that often. I have tried a number of recipes but this one takes the cake, er, the scone! It’s got a great taste (got to like cherry and orange of course), but mostly it’s got that dry but melt in your mouth combination that I find so difficult to achieve. A long chilling time is the key: I’ve done 6-10 hours for mine. https://www.chelseasmessyapron.com/cherry-scones/