I am a rather timid cook so I rarely stray from a recipe's ingredients and instructions, but this time I did. I had some delicious Cara Cara oranges and leftover fresh cranberries from another recipe so I substituted orange zest and juice for the lemon and made a cranberry compote. The seasonal flavors of my version of this cake, accompanied by a cup of steaming Wassail, made a lovely winter dessert. The cake is delicious on its own with a moist, but light texture. I plan to make the original lemon blueberry version this spring and summer.
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