This Cranberry Orange Cake may be my new favorite. It is definitely my favorite for now.
I used to not like cranberries. I think they are one of those things that you have to grow into. But now, they are one of the things I look forward to the most as far as holiday food.
I first made something similar that was called a cranberry pie, but it stuck to the pie dish, I wasn’t crazy about the flavor, and I felt it could use more cranberries. So, I looked around at several other recipes, and after making it a couple of times, came up with the recipe below. It is perfect.
Ingredients
2 3/4 cups of flour (+ a couple of Ts for preparing pan)
1 1/ teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 3/4 cups sugar
4 eggs
1 large orange (or two small)
3/4 cup sour cream
1 1/2 teaspoons almond extract
3 cups cranberries (fresh or frozen)
Glaze:
1 – 1 1/2 cups powdered sugar
3-4 Tablespoons of liquid: milk or orange juice
Directions
- Pre-heat oven to 350.
- Prepare Bundt pan by greasing and flouring pan.
- Zest and juice the orange. (Should yield about 1 tablespoon of zest and 1/3 cup of orange juice.)
- Sift first four dry ingredients.
- With a standing mixer, cream butter with sugar. Add eggs one at a time.
- Add half the flour mixture, then sour cream, then the remainder of the flour, making sure the batter is well combined between each step.
- Add orange zest, almond extract and orange juice. Scrape the sides of the bowl if necessary and make sure all is well combined.
- Mix in cranberries by hand.
- Pour into bundt pan and cook at 350 for 55 minutes.
- Let the cake cool for 20-30 minutes before turning over to release from pan.
- To glaze, mix powdered sugar with liquid and pour over cake.
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