Wednesday, September 7, 2016

CRANBERRY ORANGE CAKE






  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 1/2 cups fresh cranberries
  • For the Icing:
  • 1 cup powdered sugar
  • 2 – 3 tablespoons water, milk or orange juice
  • 1 cup sugar
  • 3 large eggs
  • zest of one orange – about 1 tablespoon
  • juice of an orange
  • 1/2 cup butter


How to Make It

  • Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
  • 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.
  • Add the orange juice and zest. Add the sour cream.
  • When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
  • 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. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.
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