CRANBERRY ORANGE CAKE
11/2 C. flour
2 Tsp. baking powder
1 c. sour cream
1 C. sugar
3 Large eggs
Zest of one orange – about 1 tablespoon
Juice of an orange
1/2 C. butter
2 Tbsp. sugar
1 1/2 C. fresh cranberries
For the Icing:
1 C. powdered sugar
2 – 3 Tbsp. water, milk or orange juice
HOW TO MAKE:
1-Preheat oven to 350 degrees.
2-Spray a bundt pan with cooking spray.
3-Sprinkle the 2 tablespoons of sugar on the bottom of the pan.
4-Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
5-Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
6-Add the orange juice and zest. Add the sour cream.
7-When incorporated add the flour, salt and baking powder.
8-When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
9-Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven.
10-Turn over cake unto a wire rack to cool.
11-Mix up your glaze ingredients and spread on top and sides of cake.
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