FRESH CRANBERRY CAKE WITH ORANGE GLAZE

 From Dianaskitchen.com (2011)   No longer available on web. This is terrific.  

Fresh Cranberry Cake with Orange Glaze

•   prep time: 20-30 minutes
• Cook Time 60  minutes

• Ingredients:
• 8 oz. softened butter
• 2 cups granulated sugar
• 4 eggs
• 1 t. vanilla extract
• 1 T. finely grated orange zest
• 2 1/2 cups all-purpose flour
• 1/2 t. salt
• 1 t. baking powder
  
• 1/2 cup sour cream 
• 1 1/2 cups fresh cranberries, coarsely chopped
•  2 T. all-purpose flour  

• Orange Icing

  • juice of 1/2 orange (3-4 Tablespoons)
  •  1 T. finely grated orange zest
  • 1 T. butter, softened
  • 1 1/4 cup sifted confectioners' sugar

  Instructions:

  Heat oven to 350 degrees.  Grease and flour a 12 cup Bundt cake pan.

  In a large mixing bowl with an electric mixer, cream butter and sugar until light.  Add eggs, one at a time, beating well after each addition. Scrape the bowl in between adding eggs.  Add the vanilla and orange zest; blend well. 

  In a separate bowl, combine flour, salt and baking powder.  Add half of the dry ingredients to the creamed mixture along with the sour cream, beating until blended.  Slowly beat in remaining flour mixture until smooth and blended. Toss the chopped cranberries with 2 T. of flour; stir into the batter.  Spoon the batter into the prepared Bundt cake pan. Bake for 40 minutes, then reduce the oven temperatur to 325 degrees. Continue baking for about 20 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Cool in pan on a rack for 15 minutes.  Invert onto a serving plate to cool completely.  Drizzle orange icing over the cake or dust with powdered sugar. 

  For Icing: 

  Combine juice and orange zerst with butter; stir in sifted confectioners' sugar until desired spreading consistency is reached. Add more juice or sugar as needed. 

  
  

  Bon Appetit!