Orange and Cranberry Teacakes with Walnuts

Quick breads are among our most well-loved edible gifts. Here, the season's standouts - tart cranberries and refreshing citrus - spike a batch of sweet, moist mini loaves.

½ cup (1 stick) butter, room temperature
2 cups all-purpose flour, unbleached
¾ cup heavy whipping cream
1 orange, freshly zested
2 Tbsp. orange juice, freshly squeezed
1 tsp. pure vanilla extract
¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
1 cup raw sugar
2 large eggs
¾ cup fresh or frozen cranberries, thawed
½ cup walnuts, toasted and coarsely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter nine 4x2½" loaf pans; dust with flour, tapping out excess.

Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat butter, orange zest, and raw sugar until pale and fluffy, 3-5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.

Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

Cakes can be stored in an airtight container at room temperature up to 2 days.

Makes 9.