Orange & Cranberry Cake

Carol Junkins

By
@CarolAJ

Here is something different to whip up. I'm thinking Easter would be nice. Nice flavors of dried cranberries and 3 large oranges.


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Comments:

Serves:

12-16

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

CAKE:

3 c
all purpose flour
1/4 tsp
salt
1/2 tsp
baking soda
3 large
eggs
2 c
sugar
2 stick
unsalted butter at room temp. cut into cubes
1 c
buttermilk
3
zest of 3 oranges
1/2 c
fresh squeezed orange juice
2/3 c
of dried cranberries

GLAZE:

1 c
confectioner's sugar
1/4 c
of freshly squeezed orange juice
2 tsp
of orange zest
2 Tbsp
butter, melted

Directions Step-By-Step

1
Preheat oven to 300 degrees F. and grease and flour a 10" bundt pan.
2
Place the eggs, sugar and orange zest into a food processor fitted with a large bowl and process until thick and creamy.
3
Add the buttermilk and orange juice and process for 10 seconds to combine.
4
Reserve 1 tablespoon of the flour, and sift in the remaining flour, baking soda and salt. Pulse until combined scraping down the bowl as needed.
5
Mix cranberries with the reserved flour and then using a rubber spatular mix into the cake batter.
6
Bake 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
7
Glaze:
Combine all the ingredients in a bowl and whisk until combined.
8
Using a cake tester or skewer pierce the cake all with little holes all over to allow the glaze to seep into the cake.
9
Brush 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

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American