Orange & Cranberry Cake
Featured Pinch Tips Video
- 3 c
- all purpose flour
- 1/4 tsp
- 1/2 tsp
- baking soda
- 3 large
- 2 c
- 2 stick
- unsalted butter at room temp. cut into cubes
- 1 c
- zest of 3 oranges
- 1/2 c
- fresh squeezed orange juice
- 2/3 c
- of dried cranberries
- 1 c
- confectioner's sugar
- 1/4 c
- of freshly squeezed orange juice
- 2 tsp
- of orange zest
- 2 Tbsp
- butter, melted
1Preheat oven to 300 degrees F. and grease and flour a 10" bundt pan.
2Place the eggs, sugar and orange zest into a food processor fitted with a large bowl and process until thick and creamy.
3Add the buttermilk and orange juice and process for 10 seconds to combine.
4Reserve 1 tablespoon of the flour, and sift in the remaining flour, baking soda and salt. Pulse until combined scraping down the bowl as needed.
5Mix cranberries with the reserved flour and then using a rubber spatular mix into the cake batter.
6Bake for 70 minutes, or until a cake tester comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack
Combine all the ingredients in a bowl and whisk until combined.
8Using a cake tester or skewer pierce the cake all with little holes all over to allow the glaze to seep into the cake.
9Brush the glaze over the cake until all the glaze is used. Leave the cake to cool completely before serving.
This recipe is from Honest cooking