Cranberry Beet Cake With Orange Walnut Glaze
"This cake’s pale pink hue makes it a welcome addition to any holiday table. Substitute homegrown or fresh beets, cooked, for the jar of beets, if you like.–The Old Farmer’s Almanac Everyday Baking Cookbook..."
INGREDIENTS
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1-1/4 cups dried sweetened cranberries
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2-1/2 cups all-purpose flour
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1½ teaspoons baking powder
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1 teaspoon baking soda
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3/4 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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2-1/4 cups sugar, divided
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1 jar or can (16 ounces) beets (pickled or regular), drained
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4 large eggs, at room temperature
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3/4 cup (1-1/2 sticks) unsalted butter, softened
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1/4 cup vegetable oil
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2 teaspoons grated orange zest
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2 teaspoons grated lemon zest
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2 teaspoons vanilla extract
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1/2 cup buttermilk
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2-1/2 cups confectioners’ sugar
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2 teaspoons grated orange zest
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1/4 cup orange juice
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1 tablespoon lemon juice
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1-1/2 tablespoons unsalted butter, melted
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1/4 teaspoon vanilla extract
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1 cup finely chopped walnuts, for sprinkling
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